Layered Vegetable Terrine

Spinach layer:
15 g/1/2 or powdered gelatine
2 tablespoons water
350 g/12 or cooked spinach, thoroughly drained
2 tablespoons lemon juice
225 g/8 oz curd cheese
salt
freshly ground black pepper
Carrot layer:
350 g/12 or carrots, peeled and thinly sliced
1(X) ml/31/2 fl or fresh orange juice
pinch of grated nutmeg
salt
freshly ground black pepper
15 g/1/2 or powdered gelatine
2 tablespoons water
225 g/8 or curd cheese
Cucumber layer:
15 g/1/2 or powdered gelatine
2 tablespoons water
1 medium cucumber, peeled and diced
pinch of ground mace
225 g/8 or curd cheese

To make the spinach layer, sprinkle the gelatine over the water in a small heatproof bowl. Leave for a few minutes until spongy, then place the bowl in a pan of hot water and stir over gentle heat until dissolved.

Place the spinach, lemon juice, curd cheese, gelatine and seasoning in a blender and process until smooth. Pour into the base of a lkg/21b loaf tin. Chill in the refrigerator.

To make the carrot layer, place the carrots, orange juice, nutmeg and salt and pepper in a saucepan and bring to the boil. Reduce the heat and simmer for 20 minutes, stirring occasionally.

Remove the carrots with a slotted spoon and process in a blender until smooth. Dissolve the gelatine in the water. Add the curd cheese and gelatine to the carrot purée in the blender and process again until smooth. Spoon evenly over the spinach layer and return to the refrigerator.

To make the cucumber layer, dissolve the gelatine in the water. Place the cucumber, mace, curd cheese and gelatine in a blender and process until smooth.

Spoon evenly over the carrot layer and chill for about 3 hours, until set. Unmould the terrine on to a serving plate and serve chilled.

SERVES 6 to 8