Ingredients

• 3 medium leeks
• trimmed
• 12 spring onions
• trimmed
• 750ml/1 pint 6fl oz vegetable stock
• 1 bay leaf
• 3 leaves gelatine
• salt and freshly ground black pepper
• 2 tbsp roughly chopped fresh chervil
• 1 tsp English mustard
• 2 tsp white wine vinegar
• ½ lemon
• juice only
• 250ml/9fl oz rapeseed oil
• salt and freshly ground black pepper
• 750g/1lb 10oz cooked ham
• sliced
• to serve

Directions

• For the terrine
• place the leeks and spring onions into a wide shallow pan with the vegetable stock and bay leaf. Bring to the boil
• then reduce the heat and simmer for 8-10 minutes
• or until the vegetables are tender. Remove the vegetables from the pan and set aside.
• Return the pan to the heat and boil to reduce the volume of the stock by two thirds.
• Meanwhile
• soak the gelatine leaves in cold water until softened. Strain
• then add to the reduced stock. Whisk to combine
• then strain into a bowl. Allow to cool
• then season with salt and freshly ground black pepper and stir in the chervil.
• Place into the fridge and chill for 30 minutes
• or until just setting
• but still with a good wobble.
• On a work surface
• place three large sheets of cling film one on top of the other. Lay the leeks in a row on the cling film
• then top with the spring onions.
• Spoon over the jelly
• then roll the cling film up into a large cigar shape
• twisting firmly to enclose at both ends. Place in the fridge for at least an hour until fully set.
• For the dressing
• whisk the mustard
• vinegar and lemon juice together in a bowl. Slowly whisk in the rapeseed oil and season
• to taste
• with salt and freshly ground black pepper.
• To serve
• slice the terrine into wedges and place onto serving plates with some slices of ham and a drizzle of dressing.