Summer Berry Terrine

Start by preparing the fruit, remove the stalks from the strawberries and slice in half if they are too large.

In a bowl, gently mix together the fruit so that they don't bruise.

Heat half the rosé in a saucepan until it begins to simmer, then whisk the sugar and gelatine into it.

Ensure everything has dissolved, then add the remaining wine and lime juice. Pour the mixture into a jug and allow to cool.

Get a 900g loaf tin (19 x 12 cm x 9 cm deep) and lay the mixed fruit into the tin. Arrange in a way so that the smallest fruit is at the bottom of the tin.

Pour all but 150ml of the liquid mixture into the tin. Lay over a layer of clingfilm and place another 900g loaf tin over the top, place two full cans into the tin to act as weights. Place the whole lot into the fridge for around an hour until it has set.

Warm up the remaining wine mixture and pour over the surface of the terrine. Re-cover with cling film and return to the fridge overnight until it is fully set.

When you are ready to serve, turn out the terrine by dipping the tin very briefly in hot water and inverting it on to a plate. Use a very sharp knife (also dipped first into hot water) to cut it into slices. Serve with chilled pouring cream, crème fraîche or Greek yoghurt. Enjoy!