Recipe: Pressed terrine of pumpkin and peppermint-roasted squash

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Looking for something different to cook for your guests? Try this delicious terrine from the kitchens of Constance Le Prince Maurice.

Serves 10 (1 terrine)

Preparation time: 30 minutes

Cooking time: 30 minutes

Resting time: 24 hours

• 750g pumpkin
• 750g squash
• 1 fresh red chilli
• 3 sprigs thyme
• 5 sprigs peppermint
• 1 tsp olive oil
• 2 medium-sized leeks
• 200g coconut chatini
• salt and pepper

Finishing touch

• 10 cinnamon sticks
• 10 mint blossoms
• olive oil
• coarse sea salt, freshly ground black pepper

1. One day in advance, peel and seed the pumpkin and squash, then cut them into large cubes. Finely slice the red chilli.
2. In a large piece of aluminium foil, wrap the pumpkin and squash with the olive oil, thyme, chilli, salt and pepper. Bake in a 180ºC oven for 30 minutes. Let cool, setting aside any cooking juices.
3. Halve the leeks lengthwise and blanch them for 1 minute in boiling salted water. Cool them in iced water, then drain.
4. Rub the inside of the terrine with a little oil. Line the bottom and sides with the blanched leeks. Alternate layers of pumpkin, squash and mint leaves. Sprinkle with the reserved cooking juices. Cover the contents of the terrine directly with clingfilm and put a weight on them. Keep refrigerated for 24 hours.
5. Unmould the terrine and cut into slices. Put a slice on each plate, add a spoonful of coconut chatini on the side. Add a small pinch of coarse sea salt, some freshly ground pepper and a streak of olive oil. Decorate with cinnamon sticks and mint blossoms.