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Vegetable Terrine #2

ingredients

serves 4
1/3 cup (50 g) 2 oz plain wholemeal flour
1/2 stick (4 Tbsp) 55 g (2 oz) butter
1 1/4 cup (1/2 pint) 300 ml fresh milk
salt and freshly ground pepper
4 oz (100 g) peas, cooked
4 oz (100 g) cottage cheese
1/2 cauliflower, cooked
2 oz (50 g) Lancashire cheese, grated
2 carrots, chopped
1 onion, chopped
cucumber to garnish

method

1. Line the base of a 700 g (1 1/2 lb) loaf tin with greased greaseproof paper.

2. Place flour, butter and milk in a saucepan, heat stirring continuously until the sauce thickens, boils and is smooth. Cook for 2 minutes. Season.

3. Blend the peas and stir into a third of the sauce, pour into tin.

4. Blend the cottage cheese, cauliflower and Lancashire cheese with half of the remaining sauce and pour into tin to form an even layer.

5. Cook the carrots and onion in a little water until soft, liquidise until smooth. Stir into remaining sauce. Pour into the tin to form an even layer.

6. Stand in a roasting tin half filled with boiling water. Bake at 170°C (325°F) Mark 3 for 1 1/2 hours. Chill for 2 hours. Turn out terrine just before serving.

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