Vegetable terrine

Peel 4 of the cucumbers. Place them in a high-speed blender and blitz until smooth. Strain the liquid through a fine mesh sieve. Discard the leftover solids.

Pour the juice into a large bowl. Add the vinegar, Tabasco and salt and whisk to combine.

Pour half the cucumber mixture into a medium-sized saucepan. Place over a medium heat until just beginning to simmer. Remove from the heat.

Whisk the gelatine into the remaining cucumber juice mixture and set aside for 5 minutes to bloom.

Pour the warmed mixture into the gelatine-cucumber mixture, whisking to combine.

Place a layer of tomato slices in a mould and pour a small amount of the liquid (approx. 265ml) into the mould. Place in the fridge for 20-30 minutes to set the first layer.

Finely slice the remaining cucumber into rounds and arrange it on top of the first set layer. Pour 265ml of the gelatine-cucumber mixture over the cucumber rounds. Place the mould back in the refrigerator for 20-30 minutes to set the second layer.

Arrange the roasted peppers on top of the third layer. Pour the remaining mixture (whisking first, if necessary) on top of the last layer. Cover the mould with cling film and refrigerate.

To plate, place the mould in a bowl of warm water until the edges melt slightly. Lift the mould from the water. Place a large rectangular serving platter on top of the mould and invert. Carefully remove the mould.

Wrap the terrine and platter in cling film. Place in the fridge until ready to serve.