Creamy vegetable and pesto terrine

Serves: 6

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Total Time: 95

Prep Time: 25

Cook Time: 70

• 200 gram(s) petit pois
• 100 gram(s) (3½oz) green beans, cut into 1cm (½in) lengths
• 200 gram(s) carrots, peeled and cut into 1cm (½in) dice
• 5  eggs
• 200  double cream
• 2 tablespoon(s) fresh pesto
• 2 tablespoon(s) chopped fresh tarragon
• 2 tablespoon(s) chopped fresh basil
• 4 tablespoon(s) roughly chopped sun-dried tomatoes, drained, plus extra to garnish
• For the topping
• 3 tablespoon(s) pesto
• 300 gram(s) light cream cheese with herbs and garlic
• 2 tablespoon(s) toasted pine nuts
• 4 tablespoon(s) chopped fresh basil

Method

1. Preheat the oven to 180ºC/160ºC fan/Gas 4. Bring a pan of lightly salted water to the boil, add the peas and blanch for 30 seconds. Remove from the pan, refresh in iced water then drain. Add the beans and carrots to the pan and cook for 5-10 minutes until tender but still firm to the bite. Drain and refresh in cold water.
2. Whisk the eggs, cream and pesto in a bowl and add the peas, beans, carrots, tarragon, basil and tomatoes. Season to taste.
3. Line a terrine with clingfilm, letting it overhang the sides. Spoon in the vegetable mixture, wrap the overhanging clingfilm over the top to seal and place it in a roasting tin. Pour in boiling water to come halfway up the sides and bake for 60-70 minutes or until a knife inserted in the centre comes out clean. Cool in the tin, then turn out.
4. Mix together pesto and cheese; season. Spread over terrine and garnish with chopped tomatoes, pine nuts and basil before serving.

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