This beautiful spring terrine is a perfect starter or centrepiece to your spring or summer feasts.
Although this is a little time consuming to assemble, it’s easier than it looks! The result is a decadent terrine, filled with spring vegetables.
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Yields:
8 serving(s)
Prep Time:
45 mins
Cook Time:
40 mins
Total Time:
1 hr 25 mins
Cal/Serv:
300
Ingredients
200 g Jersey Royal or small waxy potatoes
425 g asparagus, woody ends removed
2 leeks, trimmed
150 g radishes, finely sliced
600 g cream cheese
200 g feta
3 spring onions, finely sliced
finely grated zest 2 lemons
small bunch mint, leaves picked and finely chopped
small bunch basil, finely shredded
Directions
Step 1Cook potatoes in a large pan of boiling water for 20min, until tender. Remove with a slotted spoon (keep the pan on the heat) and put in a colander under cold running water to cool. Drain well and cut into 5mm slices; set aside
Step 2Cook asparagus in the boiling water for 4min, until just tender. Remove with tongs and plunge into cold water to cool. Drain and set aside.
Step 3Add the leeks to the boiling water, allowing it to soften a little first if you can’t fit the whole leeks in initially. Simmer for 12min, until tender. Drain and rinse under cold running water to cool. Pat dry with kitchen paper and set aside.
Step 4In a food processor whizz the cream cheese and feta just until smooth (do not over process). Scrape into a bowl and mix in the spring onions, lemon zest, herbs and some seasoning.
Step 5Line a 900g loaf tin with a double layer of clingfilm, making sure it overhangs the sides. Slice the leeks lengthways just to their core. Separate the layers. Use layers to line base and sides of the loaf tin in a single leek layer (overlapping them slightly and aiming for the greener parts to cover the base of the tin).
Step 6Spoon 1/4 of the cheese mixture into tin and spread to level. Arrange asparagus in tin lengthways in an even layer, trimming to fit. Spread over 1/3 of the remaining cheese mixture and top with a layer of radishes. Spread over 1/2 the remaining cheese mixture and top with a layer of potato slices. Spread over remaining cheese mixture. Fold in any over-hanging leeks then cover fully with a final single layer of leeks. Wrap tin in clingfilm, and weigh down with some tins or jars. Chill overnight.
Step 7To serve, carefully unwrap the clingfilm, and invert the terrine on to a serving plate or board. Peel away lining clingfilm and slice with a serrated knife. Serve with bread or toast, if you like.
GET AHEAD: Make the terrine up to 24hr in advance; chill.
Per serving:
Calories: 300
Protein: 11g
Fat: 24g
Saturates: 16g
Carbs: 9g
Total sugars: 5g
Fibre: 3g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
