PRESSED VEGETABLE TERRINE

The princess didn’t really eat red meat, just the occasional bit of lamb when entertaining. She preferred fish and vegetarian dishes. This terrine was a ‘leave for the weekend’ dish.

Serves 4

1 head of fennel (bulb only)

1 large red pepper

50ml (2fl oz) olive oil

1tsp dried oregano

Salt and pepper

115g (4oz) mozzarella cheese, cut into 5mm slices

1 Boursin cheese (150g/5½oz)

2 large vine tomatoes, skinned, quartered and de-seeded

120g (4oz) mixed salad leaves, to serve

For the marinade

2tbsp extra-virgin olive oil 1 pinch of red pepper flakes 1 clove of garlic, crushed

Preheat the oven to 200°C/fan 180°C/gas 6. Slice the fennel into 1cm slices and cut the pepper lengthways into 4 pieces. Lay the vegetables on a baking sheet and drizzle with the olive oil and then sprinkle with the oregano, salt and pepper. Bake until tender, about 15 minutes.

Prepare the marinade for the mozzarella by mixing the olive oil with the red pepper flakes, garlic and some seasoning in a bowl. Add the mozzarella slices and marinate for at least 1 hour.

Line 4 x 150ml ramekins with clingfilm and start building the terrines in layers. Start with red pepper, trimmed into a disc to fit into the bottom of the ramekins. Save the trimmings to use on the last layer. Next add a scant tbsp of the Boursin to each, followed by a piece of roasted fennel, slices of mozzarella and the tomato. Divide the remaining Boursin between the ramekins and finish by topping with the red pepper trimmings.

Wrap the terrines tightly in clingfilm and put weights on the top to press down. Refrigerate for at least 24 hours.

When ready to serve, turn the terrines out onto plates and allow them to come up to room temperature. Garnish with salad leaves.

A barbecue, Canadian-style, in Ottawa in 1983