Method

• Preheat the oven to 170 degrees
• Peel the carrots and slice lengthways on a mandolin or alternatively slice as thin as possible by hand
• Place in a pot and cover with water
• Season the water with a good pinch of salt
• Bring the pot to the boil for approx
• 3 minutes until the carrots are about 2/3 cooked
• Drain off the water and place the carrots on kitchen paper or a clean tea towel to remove excess water Make the spinach mix by placing the spinach, eggs, ricotta, nutmeg, garlic in a food processor
• Blend until smooth and add a good pinch of salt and pepper
• Line a loaf tin (approx
• 23x13cm) with baking paper
• Put a single layer of carrot across the bottom of the loaf tin and then pour over 1/3 of the spinach mix
• Continue layering alternate carrots and spinach mix until you finish with a layer of carrots at the top Cover the loaf tin with foil and place in a roasting dish
• Pour boiling water 1/3 of the way up the loaf tin and carefully place in the oven Bake for 45 minutes and then remove the foil
• Check to see if the terrine is ready
• It should be set when touched, if not continue to bake with the foil off until it is set Leave the terrine to cool a little before slicing