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
Once out of the oven, weight it down very heavily, which will make for easier slicing, and leave it for 15 to 20 minutes before you do so.
© 2000 Frances Bissell. All rights reserved.