Blue cheese, ricotta and courgette terrine
If you have mini loaf tins, they are perfect for this terrine. You can use one larger loaf tin, but the terrine will need to be cold to slice easily.
- In a small jug, make a marinade by whisking together the lemon juice, zest (from 1 lemon), salt and a sprinkling of pepper. Slowly whisk in the olive oil.
- Slice the courgettes lengthways as thinly as possible, using a mandoline slicer if you have one. Put in a flat dish and pour over the marinade. Cover and marinate for 1-6 hours, turning occasionally.
- Line six 10x6cm loaf tins or one 25cm tin with clingfilm, leaving a generous overhang, then use the marinated courgette strips to line the tins crossways, leaving enough courgette overhang to fold over the top when full.
- Combine the blue cheese and ricotta. Spoon the mixture into the prepared tins and smooth over the top. Fold over the courgette and then the clingfilm and press down firmly. Refrigerate for at least 1 hour to firm up.
- To serve, unfold the clingfilm and turn the terrines onto serving plates. Peel off the clingfilm. Scatter with the toasted pine nuts and serve with lemon wedges and seeded bread. Serves 6 for lunch or as a starter or cheese course.