Pan-Fried Potato and Fruit Terrine

This unusual terrine goes particularly well with slices of baked gammon or with game. It’s best made a day or two before you need it. Not only does this enhance the flavour but it also makes it easier to slice before frying.

I first published this recipe in The Complete Masterchefs (Weidenfeld & Nicolson) two years ago. Since then I have streamlined it slightly and just couldn’t leave it out of this collection of potato recipes.