Glossy Vegetable Terrine

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 teaspoon caraway seeds
  • 1 large clove garlic, chopped
  • 2.5 cm (1 in) piece fresh root ginger, peeled and chopped roughly
  • 250 g (8 oz) broccoli forets, halved lengthwise
  • 300 g (10 oz) small courgettes, trimmed and sliced thinly lengthwise
  • 375 g (12 oz) small carrots, sliced thinly lengthwise
  • 250 g (8 oz) cauliflower florets, sliced fairly thinly lengthwise
  • 250 g (8 oz) frozen broad beans
  • 1½ sachets powdered gelatine
  • Sprigs flat-leaved parsley
  • 1 large yellow pepper, cored, deseeded and chopped as finely as possible
  • Salt
  • Cayenne pepper


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 skins and into a bowl on one side.

When the wine mixture is ready strain it through a fine sieve into a bowl. Season to taste with salt and cayenne pepper. To make the aspic sprinkle in the powdered gelatine and stir until it has fully dissolved. Don’t start to assemble the terrine until the aspic has cooled almost completely.

Pour a thin layer of the cooled aspic over the bottom of a 1 kg (2 lb) loaf tin. Arrange sprigs of flat-leaved parsley in the bottom of the tin and chill until the aspic has set. Arrange the vegetables in alternating layers, interspersed with broad beans and yellow pepper. Pour in the remaining aspic, letting it seep through the vegetables and cover them.

Chill the terrine for several hours until well set. To serve, dip the tin briefly in a bowl of hot water, then turn out on to a serving plate, giving the tin a shake against the serving plate. Use a very sharp serrated knife to cut into slices.