Leek and watercress terrine

  • Serves 6

This luxurious terrine is a perfect starter for a summer's day, not to mention it can be vegetarian if you use an agar agar gelatine!



For the leek layer

  • Light and mild olive oil 1 tbsp
  • Butter 25g
  • Oranges 2, grated zest and juice
  • Garlic 4 cloves
  • Tender young leeks 300g, finely chopped
  • Watercress 75g, stems removed and roughly chopped
  • Gelatine 5 leaves
  • Freshly ground black pepper
  • Reduced fat crème fraîche 150g

For the tomato layer

  • Red pepper 1, seeds removed and quartered
  • Olive oil 1 tsp
  • Tomato juice 200ml
  • Chilli powder pinch
  • Gelatine 4 leaves


  • Step 1

    Lightly sauté the leeks with the oil and butter, orange zest and cloves to soften. Reserve 4 tablespoons of the orange juice and add remainder to the pan along with the watercress. Cook briefly until the watercress has wilted. Season well and remove the cloves.

  • Step 2

    Meanwhile cut and soak the gelatine leaves in the reserved orange juice and follow pack instructions to melt.

  • Step 3

    Whiz leek and watercress mixture with the melted gelatine and crème fraîche until smooth.

  • Step 4

    Spoon between 6 individual ramekins lined with cling film. Chill until set.

  • Step 5

    Meanwhile prepare tomato layer.

  • Step 6

    Preheat oven to 220°C/425°F/Gas Mark 7 and roast the red pepper drizzled with the oil until soft. Peel away skin.

  • Step 7

    Cut and soak the gelatine leaves with 4 tablespoons of tomato juice and melt as above. Combine with the remaining tomato juice, roasted pepper and seasonings. Whiz until smooth and pour over the set leek layer.

  • Step 8

    Chill terrines until set. Turn out onto individual plates and peel away cling film just before serving.