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
  • 2 or 3 red peppers, quartered, roasted and skinned
  • salt
  • pepper


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 cm (a scant inch) from the top, cover with foil, and bake the terrine for about ¾ of an hour at 180°C/350°F/gas mark 4.

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.