• Semolina-and-yoghurt bunt cake
• Lentil, coriander and chilli salad with warm cauliflower florets
• Marinated butterflied leg of lamb with sweet potatoes and garlic-coriander pesto
• Creamy cauliflower and yoghurt curry with mangetout and ginger slivers
• Hazelnut, cinnamon and coconut cake

Work with gelatine

Gelatine seems tricky to work with, but in fact it's really simple if you follow the basic rules. Firstly, make sure you don't boil any liquid containing it.

Then, when using powdered gelatine, ensure you sprinkle the powder over the liquid and do not pour the liquid over the gelatine or it will clump together.

Gelatine is sometimes sold as leaves. Substitute 3 gelatine leaves for each 12g sachet of powdered gelatine. Simply soak the leaves in cold water for 5 minutes until softened, then add to your mixture and stir until dissolved.

RECIPES USING GELATINE

• Rose and pink Champagne jelly
• Watermelon jelly with berry sorbet
• Handmade yoghurt mousse with tart plum sorbet