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This terrine is bright and colourful, so there is no need to feel gloomy if you have to give a low-fat dinner party! If you entertain a lot, you can substitute other low-fat seafood or fish, and the peppers can be swapped for any suitable and complementary vegetables. You can also use a ring mould instead of a terrine tin and fill the centre with the salad leaves.

Serves 8

2 × 22g/¾oz sachets of (GF) aspic jelly powder

900ml/32fl oz/4 scant cups of boiling water

100ml/3½fl oz/scant ½ cup of dry sherry

Salt and freshly ground black pepper

A few drops of (GF) chilli sauce/oil

55–85g/2–3oz/1 cup dwarf French green beans, trimmed and cut into thirds

1 yellow pepper, cored and seeded

A small bunch of fresh coriander (cilantro) leaves

400g/14oz/2 generous cups of fresh, large peeled prawns (shrimp)

3 ripe tomatoes, skinned, seeded and cut into eighths

Rocket (arugula) and watercress leaves

Fresh lemon juice

30.5cm/12 inch terrine tin or a standard size non-stick ring mould

Dissolve both the sachets of aspic jelly powder in a large jug with the boiling water. Add the sherry, seasoning and chilli sauce/oil to taste. Leave the jelly to cool and then transfer it to the refrigerator so that it can thicken up a little. Keep watching the jelly so that it does not become too thick to handle.

Meanwhile, blanch the green beans in boiling water for 3 minutes, drain and refresh under cold water. Cut the pepper into bite size pieces. Choose some of the best coriander (cilantro) leaves and set the rest aside to mix in with your salad garnish. Arrange rows of prawns (shrimps), green beans, yellow pepper, coriander (cilantro) leaves and tomatoes all the way across and down the length of the terrine tin in any design you like.

Spoon the slightly thickened, cold aspic jelly all over the design until you have a thin, smooth layer covering the seafood and vegetables. Put it in the deep freeze for a few minutes until set.

Repeat this in continuous layers until all the ingredients and jelly are used up.

Cover the terrine with clingfilm (plastic wrap) and chill until completely firm and set. I suggest at least 4 more hours.

Uncover the terrine. Dip the base of the tin into a basin of boiling water for a second then, using a sharp knife, ease the jelly from around the edges of the tin and quickly turn it onto the centre of an oblong serving dish.

Mix the rocket (arugula) leaves, watercress and reserved coriander (cilantro). Toss the leaves in a little lemon juice and black pepper (or some really good fat-free salad dressing). Arrange the salad around the base of the terrine and serve immediately, or keep it in the refrigerator until needed.