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.
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
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.
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