For this brunch, I was inspired by online posts about vintage recipes and how jello might be making a comeback. I decided to test that for myself.

I selected one jello recipe from one online post, and played around with a second using agar agar, vegan gelatin made from seaweed. The starter was a Bloody Mary jello shot made with arak instead of vodka and zaatar rim, and for the dessert, I made a lemon jello cupcake served on a digestive biscuit and topped with fresh meringue cream. 
To go with the theme, I chose to make a classical chicken pot pie served with a potato and pickled red onions salad.

On the menu:

Bloody Maryam Jello Shot with arak and zaatar

Tomato, crumbled cheese and orzo salad

Classical Chicken Pot Pie (with vegan alternative)

Potato and sweet quick pickled onion relish with mint and black olives

Lemon cupcake with meringue frosting