Orange, ginger and puff candy jelly crumble

1 small tin mandarin oranges

1/2 a Crunchie

2 ginger biscuits

A small handful of pecan nuts

1 packet orange jelly

A good glug of Glayva or Cointreau

Drain and decant the mandarins into a bowl, pour over the liqueur. Boil the kettle and make the jelly according to instructions. Pour into your chosen receptacles and place in the fridge. The next day, chuck the dry ingredients into a blender and roughly chop, sprinkle atop and enjoy!

Blackcurrant, blueberry and choconut jelly crumble

A handful of blueberries

A packet of blackcurrant jelly

A handful of shelled pistachios

A small bar of your favourite white chocolate - or five pyramids of Toblerone

One meringue nest

A good glug of cassis liqueur

Make the jelly and decant to your chosen serving dish(es). Throw in the blueberries and chill in the refrigerator. When set, prepare the crumble: melt the chocolate, smash the meringue into chunks/shards and mix into the chocolate. Pour onto a baking paper covered flat surface, allow to cool and set. Put pistachios and white choc/meringue into a blender and whirr to your chosen texture. Sprinkle atop the jellies and enjoy!

Siobhan Blunden-Currie is a head of department in a secondary school