By Alice Hart
Preparing this dish is just so simple and the real bonus is that only three ingredients are needed for the terrine. It’s sublime served with mayonnaise, but the terrine also works well with a basic vinaigrette.
Line a standard terrine mould or loaf tin with plastic wrap. Trim the leeks to roughly the same length as the terrine mould, leaving a little green at the ends. Rinse them well under cold running water to wash away any grit. Drop the leeks into a large pan of salted, boiling water and simmer for 10–12 minutes until completely tender to the point of a knife. Drain and leave to cool slightly.