Lime Curd

Put the gelatine in a saucepan with the water and dissolve it over a low heat, stirring constantly. Add the sugar and stir until melted. Add the ginger and orange peel, continue stirring and boil briskly for 10-15 minutes. The syrup should be clear and aromatic. Remove from the heat, stir in the lemon juice and pour into a wet tin. An 8-inch square one is about right. Leave for 24 hours to set. Then turn out onto a board heavily dusted with icing sugar, sift more sugar over the top and cut into chunks with a very sharp knife. Roll the pieces in lots of icing sugar and then pack into air-tight tins with a generous amount of icing sugar.

CINNAMON AND ROSE TURKISH DELIGHT: Follow the recipe but substitute 1 heaped tablespoon of fresh, strong cinnamon for the ginger and orange peel, and use 1 teaspoon of rose water and a few drops of cochineal coloring in place of the lemon juice.