Valentine Warner's fresh raspberry jelly

Put the raspberries in a saucepan with 200ml cold water and the sugar. Stir over a low heat until the sugar dissolves, then bring to the boil. Reduce the heat slightly and simmer briskly for 6-8 minutes or until the raspberries are very soft, stirring regularly.

Take the pan off the heat and squish the berries with a potato masher until crushed – don’t blitz them or you’ll end up with a cloudy jelly. Pass through a fine sieve into a large jug and make up to 600ml with cold water. Sweeten with a touch more sugar or a squeeze of lemon if necessary. Return to the saucepan and heat gently.

Soak the gelatine sheets in a bowl half filled with cold water for 5 minutes until soft. Lift out with fingers and squeeze over the bowl to remove as much water as possible. Whisk the gelatine into raspberry mixture until melted, then pour into a 600ml jelly mould or individual ramekins.

Cover with clingfilm and chill for around 5 hours or until set. When ready to eat, dip the mould or moulds into a bowl of just-boiled water and hold for the count of 5.

Turn the jelly out onto a large plate, or individual plates, decorate with fresh berries and pour over a little crème de menthe if you like. Serve with cream.