Recipes

• 400g soft goat's cheese (Ryefields Goats Log available from Sheridans)
• 2 soup spoon of cream
• 1 red, 1 green & 1 yellow pepper
• 3 leaves gelatine
• 1 clove of finely sliced garlic
• 1/2 bunch coriander(finely chopped)
• 1/2 bunch basil ( finely chopped)
• salt & pepper & paprika

Put the gelatine in cold water - remove after 3 minutes
Grill peppers in order to remove the skin
Cut skinned peppers in julienne (thin slices like matchstick)
In a large bowl, mix goat's cheese, chopped herbs, salt & pepper & paprika(careful with salt & pepper, taste)
Heat cream with garlic in small pot until hot, take off heat & immediately add gelatine leaves (after squeezing out remaining water) & mix well

Leave in a cool place until it reaches room temperature ( 5 min in fridge & 5 min at room temp.
line a terrine dish with cling film. Allow enough at top to wrap whole terrine
Mix garlic & cream mixture to goat's cheese mixture
Layer the dish with some julienne of peppers, goat's cheese mixture, more peppers, more goat's cheese mixture & topped with layer of peppers

Wrap with clingfilm
Place for minimum of 6 hours in fridge (preferably overnight)

To serve
Best served with french baguette or brioche. Put some balsamic reduction on plate with a simple rocket salad.

Anyone can do it, if you can read you can cook!

Great for entertaining in these testing times and can be made days in advance.
Fabulous vegetarian dish for up to 6/8 and only a handful of ingredients.