Simon Rimmer serves up a delicious blueberry jelly fool desserts on Sunday Brunch.

The ingredients for the jelly are: 3 sheets gelatin, soaked in water, 500g blueberries, juice half lemon, 100g sugar, tbs balsamic vinegar, 150ml water and 12 extra blueberries.

For the fool: 500g blueberries, 150g sugar, 500ml cream, 25g icing sugar, 1 vanilla pod and juice and peel of a lemon.

See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.