Ham And Herb Terrine

1. 1

   Soak the gelatin in cold water for 10 mins. Meanwhile, bring the vegetable stock to a boil then strain through a fine-holed sieve into a heatproof bowl. Remove the gelatin from the cold water, add to the hot stock and stir until dissolved. Leave to cool for 10-15 mins. Boil the diced carrots in a pan of simmering water for 4-5 mins until tender. Drain and refresh under cold running water. mix with the capers and chopped herbs.

2. 2

   Sprinkle a 2 lb loaf pan (8.5 x 4.5bx 2.5 inch) with cold water then line the base and up the sides with plastic wrap. Place a layer of sliced ham in the base of the pan, cutting the slices to fit if needed. Scatter over some of the carrot and herb mix then spoon over a layer of the stock to just cover. Place the pan in the freezer for about 10 mins or until the gelatin has just set.

3. 3

   Layer the ham, carrot mixture and stock until everything has been used up. You will have about 6 layers of ham. Place the pan in the fridge and chill overnight until completely set. Gently turn out onto a platter and served garnished with the chervil sprigs.

* Per serving · 4 servings · Values may vary.

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