Boil eggs for 10mins. Cool under cold running water, peel and set aside.
Line the base of a 1.2ltr pudding basin with a disc of baking paper.
Slice the eggs and place in the base of the pudding basin. Layer up with the rest of the vegetables in any order until the basin is full or the vegetables are all used up.
Mix together the vinegar, oil, honey and seasoning and spoon over the top of the basin.
Place a plate on top and weigh down with 450g weight (you can use a can of something). Chill for 1 hour.
To serve, remove the weight and tip the basin onto a serving plate and lift off the basin. Dust with paprika and black pepper.
Any left over, pop into an air tight container as it will keep for a couple of days.
