Orange and rockmelon jelly recipe

Place the orange rind, melon and caster sugar in a large saucepan with 750ml of water and bring to a simmer. Simmer for about 5 minutes, lightly crushing the melon with a fork or potato masher. Add the orange juice and stand for 10 minutes before straining through a fine sieve or cheesecloth, pressing to extract all the juices from the melon. Measure the volume of the liquid (there should be about 1 litre) and add about 1 cup of the liquid to the gelatine to bloom for 3 minutes.

Return the remaining liquid to the saucepan over medium heat. Add the gelatine and whisk to dissolve completely. Pour the mixture into a non-stick 1 litre loaf tin (or jelly mould) and refrigerate for at least 4 hours. Turn out the jelly and slice into portions. Serve with a good dollop of cream.

Adam's tip The secret to simple food is to focus on the ingredients. Cook them properly, as overcooked ingredients lose their individual tastes and textures, and season to bring out their taste. Sometimes a good pinch of salt is all that's needed.