Heston Blumenthal's chicken consommé

Consommé is a beautifully clear rich soup but it can be a real hassle to make. However, I’ve found a way to make it at home that’s as good as you’d find in any Michelin-starred restaurant. The technique used in this recipe of freezing and defrosting the natural gelatine is great for clarifying any stock. You can then serve it on its own or use it as a base for different flavours such as soy, ginger, garlic, chilli, spring onions, noodles and pak choi.