Step 1: Place the Verjuice in a small stainless-steel saucepan over low-medium heat, then bring just to a simmer, being careful not to let it boil or the Verjuice will become cloudy. Remove from the heat, add the dill, then set aside to infuse for 10 minutes.

Step 2: Soak the gelatine leaves in a bowl with the cold water for 5 minutes or until softened. Remove the gelatine and squeeze out any excess liquid. Add to the warm Verjuice and stir until the gelatine has dissolved. Set aside to cool.

Step 3: Place the cucumber, caster sugar and 1/2 teaspoon salt in a blender and blend until a puree forms. Transfer to a mixing bowl and set aside.

Step 4: Strain the cooled Verjuice mixture into the cucumber puree and stir to combine well (there should be 400ml and no less than 1 1/2 cups [375ml]). Line an 18cmx13cm plastic container or baking dish with plastic film, then pour in the Verjuice and cucumber mixture to form a 1cm-think layer. Refrigerate the jelly for 6 hours or until set.

Step 5: Carefully turn the jelly out onto a chopping board, then cut into 1cm dice.

Step 6: Place the oysters on a platter or divide among small plates, then top each oyster with a cube of jelly. Drizzle the tiniest amount of olive oil over and serve.