Green Veggie Loaf
- 3.333 cups Cauliflower (cut into florets)
- 3.333 cups Broccoli (cut into florets)
- 1 day-old Bread roll
- 1 cup cream
- 3 eggs
- 2 egg yolks
- 2 tsps lemon juice
Blanche the cauliflower in boiling salted water for around 6 minutes. Blanche the broccoli for around 4 minutes. Refresh in ice-cold water and drain.
Soften the roll in water.
Mix together the cream, eggs and egg yolks and season with salt and ground black pepper.
Wring out the roll and cut it in half. Put one half with half the cauliflower and one half with half the broccoli and purée each separately.
Stir the remaining cauliflower and broccoli into their respective purées along with half of the egg mixture. Season each with salt, ground black pepper, lemon juice and nutmeg.
Preheat the oven to 150°C (130°C in a fan oven), 300°F, gas 2 and grease a terrine tin.
Layer the different colours in the terrine tin and then place the tin in the oven in a tray of hot water. Bake for around 1 hour and then turn off the oven. Leave the terrine in the oven for around 20 minutes, then remove, cover and chill in the fridge overnight.
To make the tomato sauce, purée the tomatoes, shallots, vinegar, oil and oregano together and season with salt and ground black pepper. Cut the cress and stir 2 tbsp into the sauce.
Knock the terrine out of the tin and serve with the remaining cress and the tomato sauce.