Instructions: 1. Line a large terrine with cling wrap.

2. Grate the courgettes and celeriac, then sweat them in a large pan with a little salt and freshly ground black pepper.

3. In a separate pan sweat the onions, garlic and mushrooms in the olive oil. Season with a dash of Worcestershire sauce.

4. Place a layer of celeriac and courgette in the base of the prepared terrine, cover with a layer of mushrooms and continue in alternating layers until all the vegetables have been used.

5. Cover the terrine with cling wrap and pierce several times to allow any excess liquid to drain away.

6. Place a heavy weight on the terrine and refrigerate for at least 2 hours.

7. Turn out and slice. Serve with apple puree, and garnish with chopped pepper and wild mushroom, dressed with a little olive oil.

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