Leek and watercress terrine

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!

  • Serves 6


For the leek layer

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

For the tomato layer

  • 1 Large red peppers seeds removed and quartered
  • 1tsp Olive oil
  • 200ml Tomato juice
  • A pinch of chilli powder
  • 4 leaves of gelatine


  • 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.


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