Leek Terrine with Deli Meats Recipe

Ingredients

• 20-24 small young leeks

• about 225g/8 oz mixed sliced meats, such as Parma ham, coppa and pancetta

• 50g/2 oz walnuts, toasted and chopped

For the dressing:

• 60ml14 tbsp walnut oil

• 60ml/4 tbsp olive oil

• 30ml/2 tbsp white wine vinegar

• 5ml/1 tsp wholegrain mustard

• salt and ground black pepper

Serves 6

Method:

1. Cut off the roots and most of the green part from the leeks. Wash them thoroughly under cold running water.

2. Bring a large saucepan of salted water to the boil. Add the leeks, bring the water back to the boil, then simmer for 6-8 minutes, until the leeks are just tender. Drain well.

3. Fill a 450g/1lb loaf tin with the leeks, placing them alternately head to tail and sprinkling each layer as you go with salt and pepper.

4. Put another loaf tin inside the first and gently press down on the leeks. Carefully invert both tins and let any water drain out. Place one or two weights on top of the tins and chill the terrine for at least 4 hours, or overnight.

5. To make the dressing, whisk together the walnut and olive oils, vinegar and mustard in a small bowl. Season to taste.

6. Carefully turn out the terrine on to a board and cut into slices using a large sharp knife. Lay the slices of leek terrine on serving plates and arrange the slices of meat alongside.

7. Spoon the dressing over the slices of terrine and scatted the chopped walnuts over the top. Serve at once.