The best summer fruit jelly

Fill a medium bowl with cold water and add the gelatine leaves to soften. Separate them as you add them so they don’t clump together. Set aside for 5 minutes. Hull 450g strawberries and slice in ½ (¼ any particularly large ones). Reserve the rest.

Combine the sugar and 300ml water in a large saucepan and heat gently, stirring until the sugar dissolves. Combine 100g each of the raspberries and blackberries and all the blackcurrants with ½ the halved or quartered strawberries, then add to the syrup, then bring to a simmer. Allow to bubble for 8-10 minutes, until the fruit is soft and turns to mush when gently pressed.

Remove from the heat and pour the liquid and fruit into a sieve set over a large jug. Allow as much liquid to drain as possible, then gently stir and press the fruit to extract extra flavour (don’t squeeze too intensely, or the jelly will be cloudy). Don’t discard the fruit – see tips for how to use it.

Squeeze the excess water from each gelatine leaf and add to the hot fruit syrup, stirring until completely dissolved. Add the lemon juice, cordial and 600ml water.

Using a little oil, lightly grease the inside of a 26cm John Lewis Professional Non-Stick Savarin Cake Tin, or jelly mould with a capacity of around 2L. Place the remaining halved or quartered strawberries into the base of the mould, then add enough jelly mix to just cover them. Chill for at least 2 hours to set, leaving the remaining mixture at room temperature.

Once the strawberries are set in place, pour the remaining jelly mix into the mould (it’s best to pour it down the edge of the tin or off the back of a spatula to avoid disturbing the set layer) and chill overnight, or for at least 6 hours.

When ready to serve, prepare a plate slightly larger than the mould and fill a large bowl with warm water. Submerge the outside of the tin in water for a few seconds to loosen it, then cover with the plate and invert. It should plop out onto the plate. Garnish with mint and the remaining berries.