Instructions: Preheat the oven to 160 C, 325 F, Gas Mark 3.

Melt the butter and cook the celery for 2-3 minutes, stirring occasionally. Place the mixture in a blender with 1 egg, 25g (1oz)

soft cheese and seasoning to taste. Blend until smooth then pour the mixture into a lightly oiled 500g (1lb) loaf tin.

Place the spinach, 25g (1oz) soft cheese, 1 egg and seasoning to taste in the blender, blend until smooth then carefully spoon on top of the celery layer.

Finally, blend the carrots, remaining soft cheese, egg and seasoning and spread on top of the spinach layer.

Cover with a sheet of lightly oiled foil and bake in the preheated oven for 1 hour. Allow to cool in the tin and chill until required.

Carefully run a knife around the edge of the tin and turn the terrine out onto a plate on a pool of tomato coulis.

Garnish with sprigs of basil.

Delicious served sliced as a first course or light lunch.

NOTES : An ideal first course served with salad garnish or tomato coulis.

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