Serves 4

This lemon jelly is so light and airy that it makes an amazing palate cleanser, perfect after the beef and mashed potato. It needs to be prepared in advance to allow the jelly to set, but do not make a day ahead as the fluffy top will begin to deflate. Look for unsprayed lemons and fresh free-range eggs. If you want to make it a little more unusual, infuse the lemon with a piece of fresh ginger or elderberries.

250ml water
15g gelatine
100g caster sugar
Rind and juice of 3 lemons
3 egg whites

1 Place the water and the gelatine in a small saucepan and leave to soak for five minutes. Add the sugar, lemon rind and juice. Place the pan over a low heat and allow the gelatine and sugar to dissolve, but do not allow the mixture to boil.
2 Remove from the heat and strain into a large mixing bowl, then leave until cold.
3 Add the egg whites and with an electric mixer whisk the jelly until it is very foamy and beginning to set. This will take at least 10 minutes but you can speed things up by placing the bowl over a second bowl of ice.
4 Pour into individual glass dishes and chill for 3-4 hours before serving.

Times Recommends

• How to season a wok
• Chicago Rib Shack hits back at its critics
• Gordon Ramsay: Indian barbecue