Instructions: Well grease and base line with nonstick baking paper a 900g loaf tin.

Cook the carrot and ginger together in boiling salted water for 5 minutes on the boiling plate.

Drain ofFall water and transfer to the floor of the simmering oven for a further 15 minutes until just done.

Cook the celeriac in a similar way.

Cut the stalks off the broccoli and cook in boiling salted water until al dente then add the florets and cook for a further minute.

Drain and refresh with cold water.

Starting with the carrot and ginger followed by the celeriac and then the broccoli process each vegetable separately adding one of the eggs to each and seasoning.

Blend until just smooth and carefully spoon first the carrot mixture then the celeriac then the broccoli in layers into the loaf tin.

Cover the tin tightly with greased foil. Stand the loaf tin in the small roasting tin and pour in enough boiling water to come halfway up the sides of the loaf tin.

Rake in the roasting oven on the grid shelf on the floor with the cold plain shelf above on the second set of runners for an hour or until set.

Bake in the baking oven on the grid shelf on the floor for an hour until set.

Allow to cool in the tin.

Slide a knife round the edge of the tin and turn out on to a plate. ]

Serve sliced with a lemony french dressing and decorate with dill or parsley.

This light and very low calorie terinne is best eaten within 2 days. Take care to season it well and you can serve with your favourite rench dressing made with lemon juice instead of vinegar if liked.

Serves 6

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