Carrot, almond and feta terrine, in vine leaves, with a green pepper-coriander salsa

This quantity makes a terrine to fill one 2 lb loaf tin and that should give you enough for eight to ten first courses. And a palate-tingling starter it is too, with the sweetness of the carrots, almonds and vine leaves set off by the salty tang of the feta. The salsa we serve with it adds its own dimensions of texture, sharpness and the heady scent of fresh coriander. Don’t wait for someone’s birthday to try it though; the terrine has enough texture, richness and flavour to be a meal in it