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If any of you other girls make an easy cheesecake, like I do, using fruit flavoured jelly crystals, maybe hearing about today's culinary disaster will prevent you falling into the same trap. I'm very fond of blueberries and having some already in the freezer, decided that tomorrow night's dinner guest would be treated to blueberry cheesecake a la Jode. Problem is, that blueberry jelly is, well... blue (not the purply blue one might expect, but as true blue as Don Brash). Once the cream cheese was added, the resultant mixture was turquoise - pretty enough for a handknitted twin set, but not particulary appetising on the dessert menu. "That's okay," thought our creative cook, "I'll bung in some blueberry jam to replace some of the water." Did that and rather than turn the mixture a pleasant shade of mauve, I wound up with a grey cheesecake - very appealing, I don't think. I'm hoping that some whipped cream and frozen berries piled on top might provide a degree of camoflage, but if all else fails, we'll keep the wine flowing so that by the time dessert hits the table, we're all too pie-eyed to notice its hue.

The other trick is to hide your guests' spectacles before dessert. How funny Jode. I always liked playing with colours. I remember green mashed potatoes once... Let us know how you get on.

Well AJ, I told Mike the sorry tale about the cheesecake when he got home tonight and he said "I saw that in the fridge and thought it looked REALLY nice." It will too, after 3 or 4 glasses of vino.

Hahahaahaaaaaaaaaaaaaaa very funny story Jode..like making a lovely delicately hued casserole and then adding fresh field mushrooms..with grey muddy grey results.

I am SURE it will taste FINE and that you do not go into overkill with trying to hide it and kill it...

Dine by candlelight..make up an amazing "Guess how I made the dessert " story with lots of creative remarks.....