Prosciutto, Leek and Gruyere Terrine

Cook Time 1 hour (plus refrigeration)

Servings 6-8

Ingredients

8-10 slices prosciutto, sliced thick

1 leek, white part, poached in water with pinch of salt

250g gruyere cheese, grated

Bouquet garni (mix of bay leaves, thyme stalks and parsley stalks)

800ml milk

100g unsalted butter

100g plain flour, sieved

Salt & pepper

4 artichokes in brine

Panko crumb

Juice of 1 lemon

Mixed herbs, to garnish

Salt and pepper

Method

Preheat oven to 180°C.

Prepare a loaf tin with baking paper. Then line with prosciutto, allowing enough to fold over and cover the top.

Warm milk gently in a pot over a medium heat with a bouquet garni. Do not boil.

Melt butter and add flour. Cook off flour, stirring constantly. Slowly add milk to prevent lumps. Cook for 10 minutes. Add chopped artichoke hearts. Remove off the heat and add cheese, pepper and very little salt.

Fill half the terrine tin with the white sauce. Place the poached leek, then cover with remaining sauce and fold over prosciutto. Cook in the oven on a tray for 25 minutes. Remove from the oven, cool, then press with heavy weight. Refrigerate for 4 hours or until firm.

To dislodge the terrine from the tin, place the tin in hot water until the baking paper allows the terrine to come out easily.

Slice the terrine, coat with panko crumbs on each side and cook on baking paper over a hot pan.

Garnish with herbs and lemon juice.