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Ingredients

• 1-2 tsp sun-dried tomato oil
• 1-2 tsp basil-infused olive oil
• 4 lemon segments, cubed
• 1 sprig chervil

• 3 leeks, trimmed
• 200 ml chicken or vegetable stock
• 1 tsp caraway seeds
• 2 cloves garlic, sliced
• 1 sprig thyme
• 1 bay leaf
• 4 large waxy potatoes
• 1 celeriac
• olive oil
• 25 g butter
• 160 g basil
• 400 g goats' cheese, such as Sainte-Maure
• 300 g mozzarella, thinly sliced
• 2 tbsp plain flour, for dusting
• 4-5 tbsp oil, for frying
• salt and black pepper

• 1 tbsp olive oil
• 1 aubergine
• 3 cherry tomatoes, halved
• 1/4 spring onions
• 4 strips red chillies
• tsp baby capers

Description

Jean Christophe Novelli's Tasty Terrine Is Served With A Colourful Vegetable Dressing And Makes A Light Stylish Starter

UK TV