This has to be done in layers to prevent the vegetables from floating to the top, but it does make a very pretty summer starter. If you don’t have a ring mould, a pudding basin works just as well.

(Serves six)

1 pack mini asparagus
1 small hothouse cucumber, thinly sliced
250 g green grapes, halved and deseeded
3 tbsp olive oil
2 tbsp white wine vinegar
Salt and white pepper
2 lime-flavoured jellies
Handful of rocket
Vinaigrette dressing

Reserving the tips, drop the asparagus stems into boiling salted water. Bring back to the boil, cook until just tender, then drain and cut into two-centimetre pieces and put them into a bowl, together with the cucumber slices and grapes. Whisk the oil and one tablespoon of the vinegar with some salt and pepper and pour it over the vegetables. Give it a good stir and leave to marinate for about 30 minutes. Drop the asparagus tips into boiling salted water and cook for two minutes, then drain and reserve.

Put both the jellies into a measuring jug and dissolve them in 150 ml of boiling water, then make it up to 600 ml with iced water. Stir in the remaining tablespoon of vinegar and season with salt and pepper.

Pour one centimetre of jelly into a 1.5-litre ring mould and put it in the fridge for a few minutes to set. Arrange the asparagus tips in the mould and pour on another one centimetre of jelly, and again let it set.

Drain the vegetables well and arrange half the cucumber in an overlapping ring in the mould, add a little more jelly and chill again. Add the grapes and asparagus and pour on most of the jelly and chill. Then arrange the remaining cucumber in the mould and add the rest of the jelly.

Cover with clingfilm and chill until ready to serve, then dip the mould briefly in hot water, invert a plate on top, give it a shake and turn the jelly out. Fill the centre with rocket, drizzle with a little vinaigrette dressing and serve cut into wedges.