Instructions: Slice and cut the beetroot into 1/2cm dice Place in a mould just big enough to hold it all.

Dissolve gelatine in 1 Tblsp cold water and set aside.

Heat vinegar, redcurrant, wine, sugar, mustard, orange juice and pepper in a pan until boiling. Add soaked gelatine and stir well to dissolve. Pour enough over beetroot to just cover. Refrigerate until set.

To unmould, dip outside of bowl briefly in warm/hot water and shake gently to loosen jelly. Place serving plate on top of mould, upsidedown. Invert onto serving plate.

Serve surrounded with mixed lettuce and mustard vinaigrette.

Great for BBQ and outdoor parties.

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