Every kitchen cupboard deserves a second chance.

There is always something to use, but more often than not the day-to-day ingredients get overlooked. This recipe is a true celebration of tinned produce - a domestic multi-layered trifle of excitement!

It's fantastic to serve as a starter if you're having a dinner party, and what makes it a real showstopper is all of the beautiful vibrant colours that you can see running through the whole dish. A top tip would be to make sure you've got long spoons to serve it with, this way you won't miss out on any of the delicious goodness at the bottom.

Serves 4

Ingredients

2 x 198g tinned sweetcorn

400g tinned tomatoes

2 floz beetroot juice

2 floz picked onion vinegar

2 floz double cream

1oz butter

4oz prawns (defrosted)

4 tablespoons of sour cream/cottage cheese

Small glass of white wine

Salt and pepper to season

To serve:

Buttered muffins or crumpets

Fried croutons

Method

1  To start, prepare four champagne glasses and place them in the fridge to chill.

2  Place your sweetcorn in a blender with all of the liquid from the tin and blend until smooth. Pass through a sieve and gently heat until you have what looks like warm yellow custard. Set aside to cool.

3  Follow on to do the same with the tomatoes. Blend them and then pass them through a sieve until smooth. Season with salt and pepper and set aside with the sweetcorn.

4  Meanwhile, pour a small glass of white wine into a pan and simmer on a low heat. Add 2floz of pickled onion vinegar and 2floz of beetroot juice into the white wine and reduce by half. Take off the heat and set aside.

5  In a separate bowl, mix 2 floz of double cream with 1oz of melted butter. Once combined, add the mixture into the white wine reduction.  

6  Now it's time to layer up. Start by placing a dollop of sour cream or cottage cheese into the base of the champagne glasses. Add the prawns then the yellow and red liquid, which you prepared earlier.

7  Finally, whisk the white wine reduction until frothy - it's important to make sure everything else is layered up in your glasses before you do this. Once frothy, place a large tablespoon of froth on top of the mixture and serve immediately.

8  Best served with hot buttered muffins or crumpets. As a little extra I also like frying up some croutons and dipping them in too.