To begin, rinse the eel pieces thoroughly under cold water to remove any residue. Pat dry with a clean cloth. Set aside while preparing the stock base.

Place water, onion, bay leaves, salt, and peppercorns into a large pan. Bring to a gentle simmer over medium heat to infuse flavours. Transition to adding the eel.

Lower the eel pieces into the simmering liquor. Cook gently for 20–25 minutes until the eel turns opaque and tender. Avoid vigorous boiling, which can toughen the flesh. Move to straining the stock.

Remove the eel pieces with a slotted spoon and set aside. Strain the cooking liquor through a fine sieve to remove onion, peppercorns, and bay leaves. Keep the liquid for setting the jelly.

Return the strained liquor to the pan. Simmer uncovered for 10–15 minutes until slightly reduced. This intensifies the flavour and allows natural gelatine from the eel to concentrate. Move to combining.

Place cooked eel pieces into a shallow dish or mould. Pour over the hot reduced liquor until the eel is just covered. Transition to cooling.

Allow the dish to cool at room temperature before transferring to the refrigerator. Chill for at least 4 hours or until the stock has fully set into a firm jelly. Move to final seasoning.

Before serving, drizzle with malt vinegar and sprinkle with white pepper. Add parsley for a fresh touch if desired. Transition to presentation.

Serve Jellied Eels cold, straight from the fridge. Traditionally enjoyed with bread and a splash of vinegar. Presentation tip: serve in small bowls with extra vinegar on the side for authenticity.