Melba sauce

• 8 oz (225 g) fresh or frozen raspberries
• 2 tablespoons redcurrant jelly

Pick over fresh raspberries, if using them, and mash in a saucepan, or heat frozen raspberries until thawed. Add the redcurrant jelly and stir over low heat until jelly has melted and raspberries are quite soft.

Blend the cornflour with the water and stir into the raspberries. Bring to the boil, stirring all the time, and boil until mixture thickens and is clear. Strain the sauce and ad