Ingredients - for the celeriac terrine
125g Strong Cheddar cheese, grated
25g Freshly grated Parmesan
4 tbsp Snipped chives
3 Free Range Eggs
Celtic sea salt
Freshly ground black pepper
Cherry tomatoes and fresh chives - to garnish
Ingredients - for the red pepper sauce
2 tbsp Rapeseed oil
2 Onions, finely sliced
150ml Vegetable Stock
Celtic sea salt
Freshly ground Black Pepper
15g cold Butter, cut into small pieces
1/ Pre-heat the oven to 160℃ / 325 ℉ / Gas mark 3
Grease and line a 450g / 1lb loaf tin with a piece of non-stick parchment paper to cover the base and extend up the short sides. Grease again.
2/ Boil a kettle of water.
3/ Peel the celeriac and cut into even-sized 2cm chunks.
Pour the boiling water from the kettle into the base of a steamer. Place the celeriac into the top of the steamer and cook for about 12-15 minutes, or until the celeriac is tender.
Lift the celeriac out of the steamer and drain well before tipping into a bowl - the water in the bottom of the steamer makes wonderful stock.
Add the butter to the celeriac and mash, but don’t puree because some texture is good in this dish. Mix in the grated Cheddar and Parmesan cheeses, the chives, eggs and salt and pepper to taste.
4/ Spoon the mixture into the prepared tin and level the top. Bake for about 50 minutes or until the terrine feels firm to the touch, is golden-brown and a skewer inserted in the middle comes out clean.
5/ While the terrine is baking make the red pepper sauce. Heat the oil in a large saucepan, put in the onions and cook over a gentle heat with the pan lid on for about 10 minutes until the onions are softened but not browned.
6/ Meanwhile, deseed the peppers and wash, then cut into rough pieces
Add the peppers to the onions, cover the pan again and cook gently for a further 5 minutes.
7/ Pour in the stock. Cover and simmer for about 10 minutes or until the peppers are tender.
8/ Liquidise the sauce, strain into a clean saucepan and season to taste.
9/ When the terrine is cooked, remove from the oven and allow to stand for 5 minutes or so before slipping a knife around the edges to loosen, then turn it out onto a warm plate.
Garnish the terrine with halved cherry tomatoes, sprigs of parsley and small strips of chives.
10/ Just before serving, bring the pepper sauce to the boil. Take off the heat and whisk in the cold butter, a little at a time, to make the sauce glossy.
Serve the sauce with the terrine and some lightly cooked broccoli or other green vegetables.