(Enough for 20 portions)
700g cream substitute or cream
Salt to taste
Prepare the vegetables by washing and peeling as required. Using a meat slicer, cut the vegetables into thin strips. Dissolve salt in cream and combine well. Mix well with the individual vegetable ribbons. Layer in a lined terrine, either in alternate layers or mixed. Cook at 175°C until a knife easily penetrates the vegetables. Turn out and cut into desired share.
Although Horridge uses a goats' cheese pyramid in his lamb dish, he uses this recipe to cut down on the dish's saturated animal fat by using a plant-based non-soya cream as a dairy alternative.
By Chris Horridge