Potato, Red Pepper and Leek Terrines

• 2 or 3 large waxy potatoes, peeled and thinly sliced
• 8 baby leeks, or 3 large ones, carefully rinsed

Boil the potatoes and leeks for 2 to 3 minutes, and drain them. If using large leeks, quarter them, and use mainly the white part.

Oil a loaf tin or terrine, and layer the potatoes, leeks and peppers, trying to catch and use as much of the juice from the peppers as possible.

Lightly season the terrine at intervals. Fill to within 2