Frozen Gherkin Caprese

The night before making, pop the gherkins onto a tray and freeze overnight.

Roughly chop the tomatoes and pop into a sieve. Season with salt, toss and set over a bowl to catch the juice. Leave for 20 minutes.

Peel and finely slice the shallot and add to a bowl with olive oil, sherry vinegar, salt and pepper.

Serve the tomatoes up on a plate, then tear the mozzarella over the top. Spoon over the shallots and oil, then scatter the basil over the top. Grate over the frozen gherkins and get stuck in.