Instructions: Lightly oil a llb/450g loaf tin. Blanch leeks in lightly salted boiling water until just tender. Drain and place under cold running water until cooled. Drain well. Melt butter in a pan. Add prawns lemon juice seasoning and brandy. Stir for 30sec. Remove with slotted spoon and leave to cool. Place leeks lengthwise in a single layer at the base of the loaf tin. Season. Add another layer and season. Place prawns in the centre and top up with remaining leeks. Cover and place a weight on top. Chill for 2hr. Overturn on to a serving plate and slice to serve. Decorate with a frill of cucumber peel.

Serves 4

Marco uses lobster in this but it is just as good though not as extravagant with prawns. The secret is to pack the loaf tin to make neat slices when the terrine is turned out.

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