Remove the green hulls from the strawberries, wash and pat dry. Roughly chop the strawberries and put in a blender or food processor with 50ml (2fl.oz) pomegranate juice and blend for a few seconds until smooth.

Put the Vege-Gel in a bowl and blend with 250ml (9fl.oz) cold water and pour into a clean saucepan.

Push the strawberry mixture through a fine sieve into the Vege-Gel. Add the remaining pomegranate juice and mix well.

Add the sugar. Heat while stirring, until the sugar has dissolved. Raise the heat and bring to the boil. Remove from the heat, mix in the rose flavour.

Working quickly, pour the mixture equally into 4 x 150ml (¼ pt) pudding basins or jelly moulds. Allow to cool completely then chill for at least 2 hours.

To serve, dip the moulds in very hot water for a few seconds to loosen the jellies and invert on to serving plates. Serve with pomegranate seeds and rose petals to decorate.