Terrine of Goat’s Cheese with Marigold Potatoes and Leeks

• 4 or 5 large waxy potatoes
• 6 large leeks, sliced
• 500

I used to make this with whole baby leeks, but find that it slices more easily without long ‘strings’ of leeks. If you’re not partial to goat’s milk and its by-products, you can use another soft cheese.

Boil the potatoes until just tender, drain and slice them thinly when cool enough to handle. Remove the outer leaves from the leeks and boil them until soft but still bright green. Take