Layered Vegetable Mould

225 g/8 oz fresh asparagus, trimmed
175 g/6 oz carrots, peeled and thinly sliced
175 g/6 oz small turnips, peeled and thinly sliced
4-6 canned artichoke hearts, sliced
175 g/6 oz courgettes, thinly sliced
IOU g/4 oz French beans, halved
2 teaspoons agar powder dissolved in 600 ml/
1 pint vegetable stock
2 tablespoons dry sherry
1 tablespoon chopped parsley
1 tablespoon chopped basil

Blanch and drain all the fresh vegetables. Mix the liquid agar with the sherry and fresh herbs. Spoon a thin layer over the base of a 1 kg/2 lb loaf tin or terrine and chill until set. 1>ip each (sidle selection of vegetables in the agar liquid, then arrange in layers in the terrine, pouring a thin layer of agar over each time. Set each layer in the refrigerator. Continue layering until all the vegetables and agar liquid arc used, finishing with the agar. Chill well.

To turn out, quickly dip the terrine in a bowl of boiling water, then invert onto a serving dish. Garnish with parsley and basil, if desired. SERVES 4