Potato, parsnip, chestnut and sage terrine

25 minutes


  • 200g of parsnip, peeled and diced
  • 500g of floury potatoes, peeled and roughly diced
  • 180g of cooked chestnuts
  • 100g of cranberry jelly
  • 1/2 garlic clove, grated
  • 1/2 tsp Dijon mustard
  • 50ml of rapeseed oil
  • 10 sage leaves, finely chopped
  • 1/2 tsp cider vinegar
  • salt
  • pepper


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
Mix the garlic, mustard, oil, sage and vinegar together to create a dressing. Taste and season with salt and pepper
Place the drained potatoes and parsnips in a bowl with the chestnuts and stir in the dressing to coat evenly
Line a loaf tin with cling film and spread the cranberry jelly over the bottom of the tin
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
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
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