Well, as bottlebomber has linked the thread here, I'll link the Gotmead NewBee Guide
, the recipe is in chapter 6 but the rest of the guide will give you enough info on most other aspects of mead making.
If you're gonna go for a batch of JAO, stay as close as you can get away with for the first batch, then you'll have a benchmark batch (or as close as you can manage). A few things not to worry to much about, are that it's fine if, being as skint as you say, you use Wally world store bought honey. Likewise, I can't get the yeast here, it's a US brand that's unavailable, so I just use a local equivalent.
Also, my first attempt at it, I automatically made it to 1 gallon, an imperial gallon that is (4.55 litres) and not a US gallon (3.78 litres) so while mine would be a little less sweet, it still came out fine.
I'm not convinced about it being ready as soon as it's cleared and the fruit has dropped, and have found it's still best to rack it off the fruit/sediment and then age it for at least 6 months, but it can be drunk straight away if you want (it still improves with ageing though).
The comment Joe says about not using too many cloves is spot on. They are potent little buggers.
Plus it's convenience of being able to source the ingredients from a local grocery store is very handy/helpful. The recipe does scale well if you wanted to make a larger batch, but you don't need to scale the yeast so much as an 8g sachet should be fine for up to about 5 gallons.
The hardest part of it, is the racking/siphoning once it's done, you have to be very careful as the yeast doesn't flocculate (settle and compact down) very well, just moving the fermenter to where you're gonna actually do the racking can bring some of it back into suspension so you need to move the ferment a day or two before the racking is gonna happen......