• 1 sachet of gelatin
• 100 g sugar
• 500 ml water
• 2 tbsp cocoa powder
• 250 ml evapourated milk

Dissolve the gelatine in 200 ml of the water and heat another 200ml of water and dissolve the cocoa powder in it.

Add both mixtures to a saucepan with the rest of the water, sugar and evaporated milk. Heat and stir until the mixture starts to bubble and the sugar is dissolved.

Pour into a large shallow dish and leave to cool. Refrigerate for about 3 hours. Use small cookie cutters to cut out shapes from the jelly. Use sprinkles and small lollies or fresh and freeze dried fruits to decorate.

• 1 ½ c pearl barley
• 2 bunches of fresh asparagus (chopped)
• ¾ cups of double podded broad beans
• Zest of ½ lemon
• ½ c of good quality olive oil
• ½ c toasted sunflower or pumpkin seeds
• Freshly ground salt and pepper

Cook the pearl barley in a saucepan of boiling water for about 20 minutes or until just tender. Drain and set aside to cool.

Cook the asparagus in boiling salted water until just tender and remove from the pan to cool. Blanche the broad beans in the liquid and then drain.

Mix the oil and lemon zest together for the dressing and then combine all the ingredients and season to taste.