Serves 10

Sherry Dressing:
Combine all the ingredients together with 2 tbsp water and season to taste. Can be stored in the fridge for 3-4 days.

Dried Tomato Slices:
Slice tomatoes across about 2mm thick - you need 10 equal sized slices. Lightly grease 2 sheets of baking paper with butter, then sprinkle with sea salt (this helps draw out moisture). Place 1 of the sheets on a baking tray and lay the vegetable slices on top. Cover with the second sheet (this will keep the slices flat). Put into the oven on the lowest possible setting for about 4 hours, until completely dry and crisp.

Tapenade Dressing:
Combine all the ingredients together.

Aubergine caviar:
Cut each aubergine in half lengthwise, then from each half cut out the flesh containing the seeds and open out to leave 2 strips of skin with about 5mm of flesh attached. You should have 4 strips in all. Preheat oven to 200 degrees G/400 degrees F/gas mark 6. Sprinkle well with rock salt as once the aubergine is cooked it is very difficult to get the seasoning to penetrate, Wipe the slices to remove excess salt. Place them in the centre of a large piece of foil with 3 whole red peppers, together with the herbs, garlic and shallots. Sprinkle with seasoning, sugar and olive oil, then fold up the foil to make a loose parcel, crimping the edges to seal. Bake in the oven for 30 minutes to 1 hour, until the aubergine flesh is like jelly.

Terrine
1. When the caviar is ready, cut the peppers down one side, open them out, peel and scoop out the seeds, to leave 3 large strips of pepper. Pat the pepper and aubergine slices with kitchen towel to remove excess oil.

2. Peel the potatoes and celeriac and slice them very thinly, preferably with a mandolin slicer, keeping 2 vegetables separate,

3. Season the potato and celeriac rounds, sprinkle with olive oil and bake separately on an oiled non-stick tray for about 10 minutes, until just beginning to soften and colour. Drain and allow to cool.

4. Peel the goats cheese, lay it between 2 sheets of cling-film and roll with a rolling pin to flatten.

5. Spread 3 sheets of foil one on top of the other. Smear the top layer of foil with a little butter and season. Cover the surface of the foil with a rectangle of overlapping potato rounds about 40 x 30cm, then season. Cover one half of the potato with the celeriac rounds. Cover the celeriac with strips of pepper down one side and aubergine down the other. Season. Then cover the pepper and aubergine with overlapping leaves of basil. Follow with a layer of goats cheese, seasoning each layer, Finish with a layer of mozzarella slices. Roll up carefully to resemble a Swiss roll.

6. Wrap the roll as tightly as you can in several layers of cling-film, twisting the ends like a Christmas cracker. With a sharp knife, puncture the cling-film through to the foil all over, then take hold of the twists of cling-film at each end and squeeze, to force the excess vegetable juices out of the holes. Keep on doing this until no more juice comes out (ideally hang it up in a cool place for 24 hours). This is important as the terrine will later be sliced and pan-fried, and if there is too much liquid inside, the outer layer of potato will not crisp up. Leave the wrapped terrine in the fridge until ready to use.

7. Slice the terrine thickly (about 4cm) through the cling film, then return the slices to the fridge for 10 minutes.

8. Remove the cling film and dust the slices with flour. Heat a large pan until hot, then add a little olive oil. When the oil is hot, pan-fry the slices on both sides.

9. Dress the salad leaves and herbs with a little sherry dressing.

10. Arrange the halved cherry tomatoes and olives around the plate and drizzle around some tapenade dressing.

Recipe with the compliments of Novelli Academy

01582 454070