By Paul Gayler
I suggest you make this terrine for a special occasion as it takes a little while to prepare and should not be kept for long, otherwise its freshness and crispness will be lost.
Trim the leeks, wash them well and cut them into 20-25 cm (8-10 in) lengths. Bring a large pan of water to the boil with the sugar and some salt. Throw in the leeks, return to the boil and cook for 8-10 minutes, until just tender. Remove the leeks and cool slightly. Squeeze out all excess moisture and dry them in a cloth.Take a loaf tin measuring about