METHOD

1. Clean and chop the rhubarb and tomatoes.
2. Feed them through a centrifugal juicer, along with the raspberries; add sugar and lemon juice
3. Pass through a strainer. Bring to the boil and add the gelatine leaves once softened in cold water. Take the mixture off the heat and mix in the olive oil; leave to chill.
4. The above pastry recipe is enough for 6 small, thin pastry cases; once baked, coat the edges in white chocolate.
5. Pour in a generous amount of fruit mixture.
6. Add the lamb’s lettuce salad and then dress with icing sugar.