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 carrot slices 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.