Potato and Camembert Terrine

METHOD

1. Peel and slice as thin as possible the potatoes. Place in a dish with the seasoning and melted fat.

2. Slice the sprouts, season and add the garlic.

3. In an ovenproof dish place a layer of potatoes, followed by a layer of sliced camembert, more potato then the sprouts and finally the remaining potato.

4. Place in an oven at 180°C for 45mins.

5. Put a piece of foil and a similar shaped dish to press until cooled.

6. Place in the fridge, preferably overnight to set. Take out of the dish and either serve cold with a chutney or slice thik and pan fry in a non-stick pan until warm.

Perfect as a winter warmer, stand-alone dish or as an accompaniment to a roast.

What you will need