This colourful terrine is a perfect dish if you want to impress your guests. Preparation of this dish isn’t difficult, although lining the loaf tin with spinach leaves might be a bit time consuming.


Serves 4
3 red peppers, halved and seeded
450g waxy potatoes, peeled and halved
1 medium courgette, sliced lengthways
115g spinach leaves, trimmed
30g / 2tbsp butter
115g / 1 cup grated Cheddar cheese
Salt and ground black pepper
Lettuce leaves and tomato wedges to garnish


Bring a pan of lightly salted water to the boil. Cook the potatoes for 15 minutes until tender. Drain and set aside. Bring a separate pan of water to the boil and add the courgette slices. Blanch them for 1 minute then lift out with a draining spoon. In the same water blanch peppers for 3 minutes and take them out. Add the spinach to the boiling water, blanch for a few seconds, then drain and pat dry on kitchen paper.

Preheat the oven to 180 C / Gas mark 4.

Line a terrine dish / loaf tin with the spinach leaves overlapping the leaves slightly.

Slice the potatoes thinly. Lay one third of them over the base of the tin, dot with a little butter and season with salt and pepper. Sprinkle some cheese over. Arrange half of the peppers on top of the potatoes. Sprinkle with a little cheese and add a layer of courgettes. Lay a further third of potatoes on top with the remaining peppers and more cheese, seasoning as you go. Top with the final layer of potatoes and scatter over any remaining cheese.

Fold the spinach leaves over. Cover with foil.

Place the terrine dish in a roasting tin and pour in boiling water to come half way up the sides. Bake for about 1 hour.

Turn out the terrine and serve sliced with lettuce and tomatoes.

Bon appétit!
Lena x

Layered Vegetable Terrine

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