Jellies

1 Put water and gelatine in a bowl over a pan of simmering water and stir until the gelatine is dissolved.

2 Add juice and mix well. Cool the jelly until it begins to thicken, then add the fruit. Pour into a mould and refrigerate until set. (If you don't have a jelly mould, you can use a teacup or empty yoghurt pottles or ice cube trays; all sorts of containers create interesting shapes. Spray the mould lightly with cooking spray before adding the jelly.)

3 When set, invert over a plate. If the jelly does not come away immediately, run the mould under the hot tap very quickly then invert over a plate.