50 g plain flour
50 g butter
300 ml milk
salt and freshly ground pepper
100 g peas; cooked
100 g cottage cheese
1/2 medium cauliflower; cooked
50 g Lancashire cheese; grated
2 carrots; chopped
1 onion; chopped
cucumber; to garnish
Yield: 4 servings
Line the base of a 700g loaf tin with greaseproof paper. Place flour, butter and milk in a saucepan, heat stirring continuously until the sauce thickens, boils and is smooth. Cook for 2 minutes. Season. Blend the peas and stir into a third of the sauce, pour into tin. Blend the cottage cheese, cauliflower and Lancashire cheese with half the remaining sauce and pour into the tin to form an even layer. Cook the carrots and onion in a little water until soft. Liquidize until smooth. Stir into remaining sauce. Pour into the tin to form an even layer.
Stand in a roasting tin half filled with boiling water. Bake at 170 C / 325 F / Gas 3 for 1-1/2 hours. Chill for 2 hours. Turn out terrine just before serving and garnish with cucumber.