Blue cheese and beetroot terrine

This terrine is all about presentation; beetroot quickly turns everything it touches pink, so work carefully when making a layered creation. Makes enough to fill 1 medium-sized loaf pan Preparation time: 10 minutes • 3 cooked beetroots, thinly sliced • 6 strawberries, thinly sliced • 200g creamy blue cheese, crumbled • 125ml mascarpone • freshly ground black pepper • mint and basil micro greens

1 Line a loaf pan or mould with cling film. Add a layer of beetroot and strawberries, overlapping them slightly to form a solid base.

2 Mix the blue cheese and mascarpone then carefully add half of this on top of the beetroot, pressing down to create an even layer.

3 Sprinkle with pepper and herbs before adding another layer of beetroot and strawberries.

4 Add the rest of the cheese, again smoothing it over, before finishing with a final layer of beetroot and strawberries.

To serve Turn over the terrine on a pretty platter and remove the cling film. Garnish with extra pepper and herbs, and serve with crisp melba toast or crackers.