Summer Vegetable Terrine with Prawns

To make the terrine, blend the cherry tomatoes, garlic, vinegar, spring onions, sugar, basil, salt, pepper and ras el-hanout the day before. Pour through a sieve lined with a cloth and leave to drain overnight in the fridge. Collect the clear tomato stock.

The next day, peel the tomatoes, quarter them and remove the seeds. Roast the peppers at 250 °C (top and bottom heat) for about 12 minutes, peel them, remove the seeds and cut them into strips. Slice the zucchini, fry in olive oil until golden brown, season with salt and pepper, then drain on kitchen paper. Clean the artichoke hearts, boil in salted water for 6 minutes, rinse under cold water, then cut into strips.

Line a terrine dish with cling film. Mix the tomato stock with the gelatine dissolved in gin. Pour in half an inch of stock, layer the vegetables, covering each layer with stock. The final layer should be stock.

To make gazpacho, blend the ingredients, pass through a sieve, and season to taste with salt and pepper.

To make the pesto, toast the pine nuts, blend them with oil and basil, then season to taste with Parmesan, salt, pepper and lemon zest.

Make a slit in the prawns, season with salt and pepper, then fry briefly in rapeseed oil.

Place a slice of the terrine on a plate, pour gazpacho over it and top with pesto. Then, garnish with prawns.