First off, please ‘lather up’ your ‘mitts’ with a drop of soap, then rinse thoroughly!

Being careful not to grate off a finger or two, remove the rind with your zest grater or another implement of choice!

Using your lemon Squeezer, squeeze the juice from 2 limes

Measure the amount of gelatine required

Reach for your mixing bowl and soak the gelatine in the juice

Measure the sugar, transfer to your saucepan, then add the water and rind. Simmer gently for 20 minutes – without the lid on

To the saucepan stir in the gelatine and ‘additional’ lime juice. Please don’t follow Miss Windsor’s ‘example’ and neglect to add this vital ingredient, otherwise it will turn out rather bland!

Add a drop of green food colouring and leave to completely cool (about 30 to 45 mins)

Into your mixing bowl, strain the mixture through a muslin cloth. Or just like Miss Windsor, use a pillow case!

Dampen your mould or vessels with water, then pour in the liquid – Why not festoon your creation with a strawberry or two!

With a steady hand, place in the fridge to set

When ready to serve, and for a few moments only, dip the jelly mould in hot water then turn out onto a decorative plate of your choice - or eat straight from an individual dish

Enjoy this punchy, yet palate quenching dessert with a drizzle of single cream and a handful of berries!