Mixed Vegetable Terrine
450 g/1 lb fresh spinach, trimmed or 225 g/8 oz
frozen spinach
4 tomatoes, thinly sliced
350 g/12 oz potatoes, peeled and coarsely grated
100 g/4 oz mushrooms, trimmed and finely
chopped
1 onion, peeled and grated
50 g/2 oz Cheddar cheese, grated
2 tablespoons mixed fresh herbs, finely chopped
2 eggs
2 tablespoons skimmed milk
salt
freshly ground black pepper
Cook the fresh spinach with a minimum of water until soft. Cook frozen spinach as instructed on the packet. Drain thoroughly, chop and set aside.
Preheat the oven to moderate (180 °C/350 °F, Gas Mark 4). Grease the base and sides of a 900 in1/11/2 pint soufflĂ© dish and cover with the tomato slices, retaining a few.
Mix together the spinach, potatoes, mushrooms, onion, cheese and herbs, then beat in the eggs and milk. Season with salt and pepper. Turn the mixture into the prepared dish and arrange the remaining tomato slices on top. Cover with foil or a lid and cook in the oven for 11/2 hours. Leave the terrine to cool overnight, then turn out and serve in wedges.
SERVES 4
