Pressed leek terrine with dijon mayonnaise

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.

SERVES 8

PREPARATION TIME: 20 MINUTES

plus PRESSING AND CHILLING TIME

COOKING TIME: 10–12 MINUTES

1.2kg (2lb11oz) young, slender leeks

½ small bunch chives, finely chopped

100g (3½oz) fromage blanc or curd cheese

For the dijon mayonnaise

4 tablespoons mayonnaise or good-quality bought mayonnaise

1 teaspoon dijon mustard

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.

Sprinkle the base of the terrine mould with 1 teaspoon of the chopped chives then cover with the leeks, laying them lengthways and alternating white and green ends. Cover with a few evenly spaced teaspoonfuls of cheese. Season well with pepper, a little salt and more chopped chives. Keep layering until all the ingredients have been used, finishing with a snug layer of leeks. Cover with plastic wrap and weigh down with a couple of unopened food tins. Chill for at least 4 hours or preferably overnight.

To make the dijon mayonnaise, combine the mayonnaise and mustard in a small bowl.

Using a sharp, serrated knife, slice the terrine very carefully and transfer to serving plates. You should get at least eight slices from the terrine. Serve with the dijon mayonnaise.