Rudolph potato and vanilla terrine, by Paul Foster

INGREDIENTS
1kg peeled Rudolph potatoes
1 vanilla pod
200g butter
Sea salt

METHOD
Scrape the seeds from the vanilla pod into a pan with the butter and gently melt and infuse. Slice the potatoes very thinly on a mandolin (about 1mm).

Place a neat layer of potatoes on the bottom of the 3cm deep, 20cm x 30cm tray lined with clingfilm and brush with a small amount of the vanilla butter. Add another layer of potato and brush with the butter then lightly season with sea salt. Repeat this until the tray is slightly over full, seasoning every other layer.

Cover the top of the terrine with parchment paper and tin foil and bake in the oven at 160°C for about one hour until tender in the middle.

Place a similar-sized tray on top of the terrine with a weight on and press in the fridge overnight.

Remove from the fridge and trim off the edges. Cut one-inch-thick slices off the terrine and pan fry in a non-stick pan with a spoon of hot sunflower oil on the layered side until golden and crispy. Turn over and repeat and serve immediately.

Paul Foster, head chef at Tuddenham Mill, near Newmarket, Suffolk