LEMONY LEEK TERRINE

SERVES 6-8 AS A SNACK / PREPARATION 15 MINUTES (PLUS OVERNIGHT REFRIGERATION) / COOKING 12-15 MINUTES

If you don’t have the right-sized mould for the terrine or if the weighing down sounds like a mission, a few cooked and chilled leeks are still lovely sliced into rounds to accompany the pickles and paté. 10-12 medium-sized leeks, washed 1 tablespoon salt

½ teaspoon raw sugar juice and zest of a lemon 1 tablespoon peppercorns

Grease and line a terrine mould or small loaf tin.

Trim the leeks to slightly longer than the mould, removing the dark tops. Bring a pot of water to the boil and add the salt, sugar, lemon juice and zest and peppercorns. Place the leeks into the pot and cook for 12-15 minutes or until soft when pierced with a knife. Remove from the heat and drain leeks in a colander (if you like, you can reserve their cooking water for stocks or a soup base). Leave to cool for 15-20 minutes, then layer them into the terrine mould.

Place a piece of baking paper on top of the leeks and place a heavy weight on them – I used another loaf tin with cans on it but you could also try a piece of cardboard with a clean brick or cans on it. There needs to be enough weight on the leeks to press out the liquids. Place the mould on a plate or tray to catch any liquids and place in the fridge overnight.

Once ready to serve, remove the terrine from the fridge and take off the weights before gently turning out the terrine onto a board.

Serve the terrine and paté with cornichons or pickled onions and fresh or toasted sourdough. We also added Charlatan, an aged cashew cheese from Crescent Cashew Nut Cheese, selected by Calum Hodgson, our Cheese Watch contributor. THE NEXT MEAL