Terrine of Goat’s Cheese with Marigold Potatoes and Leeks

Preparation info

  • serves


    • Difficulty


Appears in

The Scented Kitchen: Cooking with Flowers

The Scented Kitchen

By Frances Bissell

Published 2012

  • About

This terrine makes a stunning first course to a vegetarian meal, although I have yet to meet a carnivore who does not enjoy it, and I often serve it as a first course for non-vegetarians. It also looks splendid as part of a summer buffet.


  • 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