Homemade jelly is both surprising and old-fashioned. The tang of the passion fruit offsets the richness of the shepherd’s pie.

Serves 12

10 leaves of gelatine
12 fresh passion fruits
1 litre passion-fruit juice
75ml Cointreau (optional)

Soak the gelatine leaves in a small bowl of cold water for five minutes. Halve the passion fruits and scoop out the seeds into a bowl.

Place 100ml passion-fruit juice in a pan, bring to near-boiling point, remove from the heat and add the softened gelatine. Stir to fully dissolve the gelatine, then add the rest of the juice, the seeds and the Cointreau, if you are using it, and stir thoroughly. Decant into a jelly mould or glass bowl and refrigerate for at least 4 hours, but preferably overnight.

Serve either direct from the bowl or unmould the jelly: dip the bowl into hot water, place a serving plate on top and, with one confident motion, turn over the mould onto the plate and gently lift it off, or, if it’s being stubborn, shake out the jelly carefully. Serve with the best cream you can find.

How to Feed Your Friends with Relish by Joanna Weinberg (Bloomsbury £20)

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