Roast Pepper Terrine

This terrine is perfect for a starter at dinner party, or for a snack with cocktails. It improves in flavour when made ahead, although the salsa needs to be made a couple of hours before serving. Serve this terrine with Focaccia, Panini, Bruschetta, or with crispy slices of French baguette.

Ingredients:

8 sweet peppers

675g mascarpone or ricotta cheese

3 eggs, separated

30ml roughly chopped parsley

30ml shredded basil

2 large garlic cloves, chopped

2 red, yellow or orange sweet peppers, chopped

30ml extra-virgin olive oil

10ml balsamic vinegar

A few basil sprigs

A pinch of sugar

Sea salt and freshly ground black pepper

Method:

Place 8 peppers under a hot grill for 8-10 minutes, turning frequently until charred and blistered on all sides. Put the peppers in a plastic bag and leave to cool. Rub off the charred skins and remove the seeds and membranes. Cut 7 of the peppers lengthways into thin, even-sized strips.

Put the mascarpone cheese into a bowl with the egg yolks, herbs and half the garlic. Add salt and pepper to taste and beat well. In a separate bowl, whisk the egg whites to a soft peak, then fold into the cheese mixture until evenly combined.

Preheat the oven to 180˚C. Line the base of a lightly oiled 900g loaf tin. Put 1/3 of the cheese mixture in the tin and spread level. Arrange half the pepper strips on top and repeat the layers until the cheese and peppers are used up, finishing with a cheese layer. Cover with foil and place in a roasting pan. Pour boiling water into the roasting pan so the water comes halfway up the sides of the loaf tin. Bake for 1 hour. Leave to cool in the water bath, then lift out and chill overnight.

To make the salsa, place the remaining roast pepper and fresh peppers in a food processor. Add the remaining garlic, oil, vinegar and basil, keeping a few basil leaves for garnishing. Process until finely chopped. Add salt and pepper to taste and mix well.

Turn out the terrine, peel off the paper lining and slice thickly. Garnish with the reserved basil leaves and serve cold with the salsa.

Serves 8