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510 calories per serving

1. Hard boil the eggs for 10 minutes, plunge them into cold water and leave to cool. Scrape and wash the carrot and slice it with a serrated chopper. Remove the seeds and core from the pepper and cut the pepper into strips.

2. Boil the carrot in a little salted water for 5 minutes, add the pepper and cook for a further 5 minutes, then drain. Cook the frozen peas in 1 tablespoon of boiling water in a covered saucepan for 5 minutes, tip the peas into a sieve and leave them to cool.

3. Thinly slice the pork. Halve the corn cobs lengthways. Thinly slice the cucumber. Wipe and slice the mushrooms.

4. Heat the stock in a saucepan with the vinegar and peppercorns. Shell and slice the eggs. Dissolve the gelatine in a little hot water in a bowl over a saucepan of hot water and stir it into the hot stock.

5. Arrange the pork and all the other ingredients in layers in a large bowl and pour on the cooled gelatine liquid.
Leave the aspic to set in the refrigerator undisturbed for 6 hours.

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