• 1 teaspoon Sichuan peppercorns
• 2 g (1/16 oz) coriander seeds
• ½ whole allspice
• 1 fresh bay leaf
• 400 ml (14 fl oz) red pepper (capsicum) juice (about 2 peppers)
• 100 ml (3½ fl oz) blood orange juice (about 2 oranges)
• sea salt flakes
• caster (superfine) sugar, to taste
• 2 sheets gelatine, titanium strength
• 2 teaspoons olive oil

Preheat the oven to 180°C (350°F/Gas 4). Roast the spices and bay leaf for 3–4 minutes.

Place the red pepper and orange juices in a saucepan and bring to the boil, skimming the scum from the surface regularly. Add the roasted spices and simmer for 8 minutes or until reduced to 300 ml (10½ fl oz), skimming regularly. Remove from the heat and set aside for 30 minutes to infuse. Season with salt and sugar. Pass through a fine sieve.

Soak the gelatine in cold water for 5 minutes or until softened, then squeeze to remove the excess water. Add the gelatine to the juice mixture, stirring to dissolve. Transfer to a container and refrigerate for 1 hour or until set.

This can be made 1 day in advance. When ready to serve, add the oil and mix in using a fork, breaking up the jelly. Set aside. This makes more than you will need.