(Serves 10)

3 large aubergines
3 parsnips, peeled
4 red peppers
2 yellow peppers
Extra virgin olive oil
1 leaf of gelatin, softened in cold water and then dissolved in
150 ml well-seasoned vegetable stock

Slice the aubergines and parsnips lengthways. Quarter the peppers, and remove the seeds and pith. Brush the vegetables lightly with oil, and bake in the oven until tender, or cook on a griddle, or under a grill. The peppers should be charred, and then, when cool enough to handle, skinned.

Layer the vegetables in a loaf tin, aubergines, red peppers, parsnips, yellow peppers, parsnips, red peppers, and finally aubergine, on top. Pour on the vegetable stock and let the vegetables absorb it for 20 to 30 minutes.

Cover the terrine with cling film, and drain off most of the excess liquid. Refrigerate overnight, turn out, slice, and serve with herb vinaigrette, or a mint, yoghurt, shallot and cucumber sauce.