Cherry jelly

Serves 9

100g unsalted butter, plus extra for greasing

250g dark chocolate biscuits

450g cherries, stoned and halved

250g caster sugar 80ml cold water

25g gelatine powder

250g cream cheese

200ml double cream

20cm square oven tin baking paper

Grease and line the oven tin with baking paper. Place the biscuits in a food processor and blend until fine crumbs. Place the butter in a microwaveable dish and microwave for 1 min until a liquid. Add the melted butter to the biscuits and blend again until completely combined. Tip the mixture into the prepared tin and press it down into the base of the tin, using the back of a spoon, to make a full layer of biscuit. Leave to chill for 1 hr.

In a liquidiser, blend half the cherries together until smooth, then transfer to a saucepan and add 150g of the sugar and the water. Simmer for 6-7 mins until thickened. Off the heat, stir in 15g of the gelatine and stir occasionally while allowing to cool. Strain through a sieve into a jug.

Warm 3 tbsp of water in a small saucepan, then, off the heat, sprinkle in the remaining 10g of gelatine powder and stir. Allow to cool to room temperature.

In a large mixing bowl, combine the cream cheese, double cream and the remaining cherries and 100g of sugar. Whisk for 1 min until thick, then mix in the gelatine mixture.

Pour the cream cheese mixture into the oven tin, spreading it out to cover the biscuit base completely and evenly. Pour half of the cooled cherry jelly mixture on top of the cream cheese layer, then mix in partially with a fork to create a swirled effect before pouring over the remaining mixture. Leave to chill for 3-4 hrs until completely set, then cut into 9 slices in the tray and transfer to a serving plate with a palette knife, one piece at a time.