Knickerbocker Glory

Instructions

1. Put 20 g of strawberry jelly cubes into a heatproof jug, pour over 100 ml of boiling water and stir for about a minute until every cube has dissolved and the liquid is clear. Pour into a shallow bowl or ramekin and refrigerate for at least 3 hours, until firmly set and no longer wobbling loosely when tilted.
2. Toast 1 tbsp of flaked almonds in a dry frying pan over a medium heat for 2 minutes, shaking constantly, until pale gold and fragrant. Tip straight onto a cold plate so they stop cooking. Meanwhile, put a tall sundae glass in the freezer for 10 minutes so it is properly chilled.
3. Hull 80 g of strawberries and slice them 5 mm thick, keeping the neatest few slices back for the sides of the glass. Drain 60 g of tinned peach slices well on kitchen paper and cut them into bite-sized pieces.