Peel the apples and dice; it doesn’t have to be perfect. It is nice to have some rustic-ness to this dish.

Zest the orange and chop it until it is fine.

Place apple and orange zest in a pot and mix in the rest of the ingredients. Bring to the heat slowly and cook for about 15 minutes or until the apple is just tender.

Transfer to a bowl immediately to stop the cooking process.

Chill in fridge.

Run the strawberries through a juicer and skim any scum of the top.

Let it settle in a bowl.

Once settled, tip the juice into another bowl ensuring that any sediment remains.

Place juice in a pot and bring slowly to the boil. Once it has come to the boil, take of heat and mix in gelatine.

Ensure that the gelatine is mixed in well.

Add sugar and lemon juice.

Place on a cling wrap lined baking tray and place in fridge to set.

This should take about 4 hours.

Once set, place a cutting board over the tray and turn over to realise the jelly from tray.

Melt butter in microwave.

Mix all ingredients together well.

The consistency should be like wet sand.

It should just stick together so as you touch it; it crumbles apart.

Combine half the milk with egg yolks, sugar and vanilla and whisk until well combined.

In a small pot combine the rest of ingredients.

Place on the heat and stir continually until the mixture begins to thicken.

Take off the heat and pour through a strainer into a bowl.

Leave to cool in fridge.

Place a scone cutter in the middle of your plate and press in a portion of the apple with a teaspoon.

Repeat the process with the crumble mix and remove scone cutter to reveal the crumble.

Now, place five dollops of custard around the outside of the crumble and top each dollop with a square of the Jelly.