Potato, parsnip, chestnut and sage terrine

Potato, parsnip, chestnut and sage terrine

PT25M

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1
Place the potatoes and parsnips in separate pans and cook in salted boiling water until soft all the way through (around 15 minutes for the potatoes, a little less for the parsnips). Be careful not to overcook, or the terrine will have no structure
2
Mix the garlic, mustard, oil, sage and vinegar together to create a dressing. Taste and season with salt and pepper
3
Place the drained potatoes and parsnips in a bowl with the chestnuts and stir in the dressing to coat evenly
4
Line a loaf tin with cling film and spread the cranberry jelly over the bottom of the tin
5
Pack the potato mixture into the tin. You want to squeeze the mixture together just enough to ensure there are no gaps, but retain the structure of the vegetables
6
Wrap the clingfilm over the top of the terrine and weigh down (ideally use another loaf tin filled with something heavy such as a jar or tin). Place in the fridge and leave to set overnight
7
The terrine slices better when fridge cold, but is best served at room temperature as a starter. It can also be grilled to heat through as served as part of a main course
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