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In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Beaufort and artichoke terrine – by Richard Corrigan

11 September 2006
Beaufort and artichoke terrine – by Richard Corrigan

INGREDIENTS

(serves 10-12)

10 slices Parma ham
16 large artichoke bottoms, blanched
750g Beaufort cheese, cut into 1cm slices
Salt and pepper
Thyme

METHOD

Band terrine with tinfoil, then line it with Parma ham. Layer with artichokes and Beaufort cheese and fill terrine with a little more than is needed (three layers of artichokes and four layers of cheese).

Fold Parma ham over and place lid on terrine.

Cook in oven at 250ºC for 15 minutes, then leave to rest for 20 minutes before pouring off excess fat. Press lightly.

Turn out the terrine, slice and assemble on plate and serve accompanied by a radish and frisée salad and balsamic vinaigrette and herbs.

Richard Corrigan

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