Peel the prawns, remove the black intestinal tract running down their backs and simmer them for 2 minutes in a covered pan with just enough shellfish stock to cover them. Drain and set aside.

Trim the broccoli spears and cook in plenty of boiling, salted water until tender but still crisp; drain in a colander and immediately refresh under running cold water. Drain again and leave to cool.

Preheat the oven to 300°F (150°C) mark 2.

Cut the sole fillets into fairly small pieces and puree in the food processor. Place 2 egg yolks and 3 egg whites in the blender and process on maximum speed for 1 or 2 minutes until they become very frothy; add the cream a little at a time, processing after each addition. Add salt, pepper and the cayenne or chilli powder. Process again.

Pour half the contents of the blender into a bowl. Replace the blender container, add half the pureed sole, and process briefly. Add salt, pepper and a little lemon juice. Process once more.

Empty the contents of the blender container into a bowl, and repeat the operation with the reserved egg mixture and the remaining sole puree (if you have a very large capacity blender you can process the entire quantity in a single batch).

With all the blended mixture in one large bowl, taste and add more seasoning if necessary; cover with wrap or foil and chill for 15 minutes. You will need a 4 1/2 pint (2 1/2 litre) oval or rectangular terrine dish, (or 2 terrines of half this capacity).

Spoon the chilled mixture into a piping bag fitted with a large-gauge nozzle, and pipe the mixture neatly so that it lines the terrine (base and sides). Press the prawns into the lined sides, tails uppermost, in a well spaced line.

Pipe in more fish and egg mixture, then place the broccoli spears upside down in the terrine; pipe the remaining mixture all around the broccoli and fill the terrine completely; smooth the surface with a palette knife.

Place the terrine in a roasting pan and pour sufficient boiling water into the pan to come about half way up the sides of the terrine; place in the oven and cook for 40 minutes. Unmould and serve hot. A veloute sauce, made with the shellfish stock or a homemade tomato sauce, would go well with this terrine.