Ingredients
(Enough for 20 portions)

300g parsnips
300g carrots
300g shallots
300g swede
300g kohlrabi
700g cream substitute or cream
Salt to taste

Method
Prepare the vegetables by washing and peeling as required. Using a meat slicer, cut the vegetables into thin strips. Dissolve salt in cream and combine well. Mix well with the individual vegetable ribbons. Layer in a lined terrine, either in alternate layers or mixed. Cook at 175°C until a knife easily penetrates the vegetables. Turn out and cut into desired share.

Although Horridge uses a goats' cheese pyramid in his lamb dish, he uses this recipe to cut down on the dish's saturated animal fat by using a plant-based non-soya cream as a dairy alternative.

By Chris Horridge