BAVAROIS

1. Soak the gelatine leaves in cold water to soften.
2. Whisk the egg yolks and honey together until light and creamy.
3. Simmer the milk in a saucepan and pour over the egg mixture. Return to the saucepan, stir continuously until thickened. Remove saucepan from the heat.
4. Stir in the soaked gelatine, making sure it is dissolved. Leave to cool.
5. Fold in the cream. Spoon into serving glasses and refrigerate.

ORANGE JELLY

1. Soak the gelatine in cold water for 2 - 3 minutes to soften.
2. Pour the orange juice and honey into a saucepan, heat until honey is dissolved.
3. Take the pan off the heat and stir in the gelatine.
4. Place pan in a bowl of ice and leave until jelly is cool and begins to thicken.
5. Pour on to the Bavarois and leave to set.

LAVENDER SHORTBREADS

1. Pre heat oven 170C Gas mark 5
2. Sieve the flour into a bowl, rub in the butter. Stir in the sugar and lavender.
3. Knead the mixture together to form a dough. Wrap in cling film. Chill for 10 mins.
4. Roll out the dough on a lightly floured work surface.
5. Cut out the biscuits using a small cutter. Put on a baking tray and bake for 10 - 12 minutes until pale golden brown.
6. Sprinkle biscuits with caster sugar and leave to cool.