Instructions: Chop the watermelon into large pieces and puree in a food processor, or alternatively, push through a food mill or sieve. Mix with 150g. of the castor sugar and the jasmine or orange flower water.

Pour into an icecream maker and freeze until slushy, or pour into a metal mould or bowl and freeze, stirring every ten minutes or so for about 2 hours.

When it is thick and slushy, stir in the chocolate, the remaining sugar, the nuts, pumpkin and cinnamon. Return to the freezer and continue to freeze until solid, stirring occasionally. When you are ready to serve, dip the mould into hot water to loosen the edges, turn out on to a platter and serve at once.

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