I love making terrines, well, to be more accurate, I enjoy slicing them and seeing the patterns created.
These are quite intricate and time consuming, though the fridge does most of the work, the choice of ingredients is as complex as any dish; colour, taste and texture all critical.
For this, which I serve for brunch, as a lunch box or for supper, only a few ingredients are required. An aubergine, thinly sliced and griddled, a handful or boiled new potatoes, quartered and sloshed in melted butter, a sliced avocado, chopped coriander, seasoning and a seared tuna steak.
It’s best to line your terrine (bread tin) with butter and then cling film, leaving plenty to wrap over the top of the tin once filled.
Use the griddled sliced aubergine as the casing, making sure there are no holes or gaps. Then, add a layer of potato, then tuna, then avocado and repeat. Once the tin is filled, pour the chopped coriander and butter over the ingredients, allowing it to fall through any cracks. Fold the overhanging layers of aubergine over and cover tightly with the clingfilm, before placing a weight on the top and refrigerating for 6-8 hours.
Undo the clingfilm and put a plate on the top before flipping over and emptying the terrine from the tin. Slice with a super sharp knife and serve.