Glossy Vegetable Terrine

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About

This is my favourite kind of vegetable terrine. The key to a good terrine is that both the aspic and the vegetables should have real flavour – it is worth using organic vegetables if possible.


  • 600 ml (1 pint) white wine
  • 2 bay leaves
  • ½


Boil the wine with the bay leaves, caraway seeds, garlic and ginger, then cover and simmer for about 25 minutes.

Meanwhile, blanch the broccoli, courgettes, carrots and cauliflower separately in boiling salted water. Immediately drain and refresh under running cold water. Put the broad beans in a bowl, pour boiling water over them and immediately begin popping the beans out of their ski