Ingredients
100g/3½oz garden peas
1 broccoli, cut into florets
100g/3½oz green beans
2 carrots, finely chopped
2 stick celery, finely chopped
100g/3½oz broad beans
4 free-range eggs
300ml/10½fl oz double cream
1 tsp turmeric
2 fresh tarragon sprigs
2 fresh basil sprigs
salt and freshly ground black pepper
To serve
mustard cress
alfalfa seeds
olive oil, for drizzling
Method
1. Preheat the oven to 180C/365F/Gas 4.
2. Place the peas and broccoli into a pan of boiling sated water and boil for 1-2 minutes.
3. Add the green beans, carrots and celery and cook for five minutes, until they are slightly soft. Drain and place into cold water to stop the cooking process.
4. Whisk the eggs, the cream and turmeric together in a bowl.
5. Line a small terrine dish with cling film (make the cling film wide enough so it hangs over the edge of the dish).
6. Place the vegetables and fresh herb sprigs into the dish in layers in any order you like.
7. Pour over the cream and egg mixture, then cover with the over-hanging cling film.
8. Place the terrine into a deep roasting tin. Pour boiling water into the roasting tin, so it comes halfway up the sides of the terrine dish(this is called a bain marie).
9. Carefully place the bain marie into the oven to cook for 40 minutes, or until cooked through (test with a clean knife or skewer to check whether the mixture is dry).
10. Remove from the oven and allow to cool, then turn out onto a plate and remove the cling film.
11. Serve warm or cold, sprinkled with some mustard cress, alfalfa seeds and drizzled with olive oil.
