Watermelon & Aperol jelly

Soak the gelatine in a bowl of cold water for 5 minutes, until soft and floppy. Meanwhile, cut the watermelon in ½. Using a large spoon, scoop ½ the watermelon flesh into a blender or food processor and blitz. Pour the juice through a fine sieve. Discard the pulp left behind on the sieve and measure 350ml strained juice for the jelly.

Heat the Aperol in a pan until just below boiling, then remove from the heat. Remove the gelatine leaves from their soaking bowl, squeeze out any water, then drop the gelatine into the Aperol. Stir well until dissolved, then pour into the watermelon juice. Add the lime juice (saving the zest for later in a small covered bowl) and agave or honey and stir well to combine. Divide the mixture between 4 small tumblers. Chill for at least 4 hours, or until set.

Cut the remaining ½ watermelon into small wedges and chill. Just before serving, lay the wedges on a platter and season lightly with the sea salt flakes and lime zest to accentuate the sweetness and flavour of the fruit. Enjoy with the jelly.