Instructions: Up to two days (and at least 5 hours) in advance Iine a 26cm by 10.5cm hinged loaf tin with Clingfilm. (An ordinary loaf tin can be substituted.) Trim the roots and tops of the leeks and remove any withered leaves. Slit the green part in two lengthwise and wash under running water. Tie the leeks in small bundles. Drop the leeks into a large quantity of boiling salted water. Cover until the water returns to the boil then simmer uncovered for about 8 minutes or until the leeks are tender. Refresh in a large bowl of iced water and drain on clean tea towels. Layer the Ieeks in the loaf tin cutting them to fit if necessary and alternating rows of the dark and light ends. Sprinkle each layer with salt.

Cover with a board that fits inside the top or with another loaf tin in whih a 1.8kg weight has been placed. Set on a plate and refrigerate for at least 4 hours drainhlg off the liquid that rises from time to time. Two hours in advance: this is not essential but if you place the loaf tin in the freezer for 1 hour it makes it easier to cut. Do not allow it to freeze. One hour in advance: make the vinaigrette and chop the herb for the garnish. Turn out the terrine carefully by pulling up the Clingfilm. Keep it wrapped in the Clingfilm and using a very sharp thin knife cut into slices. With the help of a spatula arrange in the centre of individual plates and remove the Clingfilm. Spoon the vinaigrette around the leeks and sprinkle the herb lightly over the vinaigrette. Leave the leeks plain

Serves 8

This tasty and beautiful terrine is made only with leeks. Pressed in a terrine and sliced they create a stunning green and white mosaic.

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