AnnieS, I prepare a jelly in the normal way, ie melting it in half a pint of boiling water, then when cool just add some evaporated milk to it. You can, according to taste, use the whole small can, or half, and make up to a pint with cold water. It depends on how milky you want your jelly.
But it must be cool before adding it. Some people might whisk the milk. I don't know if Julie does. I'm sure she will be on here saying how she does hers. And I always keep the evap in the fridge prior to mixing in, and if I don't use all the can then add it to the jelly when serving.

I have also, in the past, added made up jelly (to the full pint) to blancmange, matching flavours. Or with a chocolate flavour, a tangerine one goes well, or blackcurrant. It does mean having two lots of desserts, really, as you would make up both the jelly and the blancmange to the full instructions, and then mixing some together. Takes up room in the fridge but the result is again delicious. Serve according to your own taste, again. Cream, fruit, whatever.

Pasta with a sprinkle of Parmesan

Pea soup

And no pud we are starting a cut down on sugar so cheese and crackers if anyone wants them.

Just tried chicken feet for the first time

But, but, but you can't eat cheese and biscuits without washing it down with a decent Port Julie darlin'.

Just tried chicken feet for the first time