Ingredients
| 10-12 medium-sized leeks, washed | |
| 1 tablespoon salt | |
| ½ teaspoon raw sugar | |
| juice and zest of a lemon | |
| 1 tablespoon peppercorns |
If you don’t have the right-sized mould for the terrine or if the weighing down sounds like a mission, a few cooked and chilled leeks are still lovely sliced into rounds and accompanied by pickles.
Instructions
| 1. | Grease and line a terrine mould or small loaf tin. |
| 2. | Trim the leeks to slightly longer than the mould, removing the dark tops. |
| 3. | Bring a pot of water to the boil and add the salt, sugar, lemon juice and zest and peppercorns. |
| 4. | Place the leeks into the pot and cook for 12-15 minutes or until soft when pierced with a knife. |
| 5. | Remove from the heat and drain leeks in a colander (if you like, you can reserve their cooking water for stocks or a soup base). |
| 6. | Leave to cool for 15-20 minutes, then layer them into the terrine mould. |
| 7. | Place a piece of baking paper on top of the leeks and place a heavy weight on them – I used another loaf tin with cans on it but you could also try a piece of cardboard with a clean brick or cans on it. There needs to be enough weight on the leeks to press out the liquids. |
| 8. | Place the mould on a plate or tray to catch any liquids and place in the fridge overnight. |
| 9. | Once ready to serve, remove the terrine from the fridge and take off the weights before gently turning out the terrine onto a board. |
| 10. | Serve the terrine with cornichons or pickled onions and fresh or toasted sourdough. |
| 11. | We also added Charlatan, an aged cashew cheese from Crescent Cashew Nut Cheese, selected by Calum Hodgson, our Cheese Watch contributor. |
Recipes and food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles
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