Potato and Leek Terrine

Preparation info
  • Serves


    • Difficulty


Appears in
Fabulous Food

By Gary Rhodes

Published 1997

  • About

Here’s a vegetarian dish that tastes and looks spectacular, using just two very basic ingredients, lifted with a shiny, glossy dressing. I am using a basic Le Creuset terrine mould. This will give 10–12 portions. If you have a smaller terrine mould, simply halve the ingredients.


For the Herb Oil

  • 150 ml (5 fl oz) olive oil
  • 2 bay leaves


Make the herb oil in advance (a minimum of 24–48 hours will give you a stronger taste). Heat all of the ingredients together and then leave to infuse. Strain before using.

To make the saffron vinegar, heat all of the ingredients together. Leave to stand for 15–20 minutes. Re-heat and then strain through a sieve.

To make the terrine, first line the terrine mould with cling film.<