Garlic Terrine by Antony Worrall Thompson

(Serves 12)

10 bulbs garlic, cloves peeled, cut in half and green inner germ removed
Salt
600ml clear vegetable stock
10 leaves gelatine, softened in cold water
2 red peppers, roasted, peeled and finely diced
6 tomatoes, peeled, seeded and diced
3 shallots, peeled and finely diced
18 black olives, stoned and chopped
2tbs parsley, chopped
2tbs chives, snipped

To serve: a few dressed rocket leaves, slices of toast, extra virgin olive oil

Cook the garlic cloves in boiling salted water for five minutes, remove from the heat, then plunge into cold water, and drain.

Meanwhile, heat another pan of salted water to boiling point and plunge the garlic into this water. Cook for another five minutes. Repeat this process eight to 10 times, treating the garlic more gently each time to retain the shape.

While this process is being completed, bring the vegetable stock to the boil and melt the gelatine in this liquor. Set aside.

Using a conventional terrine mould (30 x 7.5cm), scatter some of the garlic cloves over the bottom in one layer, then sprinkle with a little of each of the other vegetable and herb constituents, repeating each layer until the terrine is full. Pour over the warm, well-stirred vegetable stock. Tap lightly to remove any bubbles, and allow to cool at room temperature. Refrigerate for several hours.

To remove, dip the bottom and sides of the dish in hot water for a few seconds, then tip the terrine out on to a plate. Cut it into 2cm slices and place a slice on each of the 12 plates. Garnish with a few dressed rocket leaves and serve with toasted country bread dribbled with a little olive oil.