Terrine of Chestnut and Fig Paté with Beetroot Layer, and Seed Crackers

Ingredients

For the seed crackers

• 100g flax seeds
• 100g chia seeds
• 225ml water
• 50g pumpkin seeds
• 50g sunflower seeds
• 50g sesame seeds
• 1 tsp salt

For the beetroot layer

• 350g beetroot peeled and finely chopped
• 300ml apple juice
• 1 clove garlic peeled but left whole
• 2 sachets Vege-Gel
• 1 sprig thyme
• ¼ tsp ground coriander
• 1 tsp sherry vinegar

For the chestnut and fig paté

• 1 tsp vegetable oil
• 3 small shallots sliced
• 1 clove garlic crushed
• 125g chestnut mushrooms roughly chopped
• 6 large figs chopped
• 180g cooked chestnuts roughly chopped
• 2 sprigs thyme leaves only
• Salt and pepper, to taste

To wrap the terrine

• 1 large whole leek

For the candied walnuts

• 300g caster sugar
• 12 walnuts halves

For the carrot curls

• 25ml water
• 50ml white wine vinegar
• 25g caster sugar
• 1 carrot sliced into strips with a peeler

To serve

• 2 figs, sliced into rounds
• A few small sprigs of watercress

Method

1. Preheat the oven to 150°C/gas mark 2.
2. To make the seed crackers: Combine the flax seeds and chia seeds in a bowl with the water and leave them to swell up and form a gel. This takes roughly 45 minutes.
3. Once the gel has formed, add the remaining cracker ingredients and mix in thoroughly.
4. Cover a baking tray with baking parchment and thinly spread over the cracker mixture. Bake for 25 minutes.
5. Remove from the oven then score the mixture into whatever cracker shapes you like. Flip them over and cook for 30 minutes until crisp.
6. For the beetroot layer: Add all of the beetroot layer ingredients to a large pan, bring to the boil and simmer until the beetroot is cooked.
7. Once the beetroot is softened, remove and discard the thyme and garlic. Set aside 2 tablespoons of the cooked beetroot; this will be used as a garnish at the end. Blend the remaining mixture into a smooth purée and leave in the fridge for 1-2 hours.
8. To make the chestnut and fig paté: Heat the oil in a large pan over a medium heat. Add the shallots and cook until softened.
9. Mix in the garlic and cook for a further minute before adding the remaining ingredients, squashing the figs slightly.
10. Cook until the mixture is starting to dry then place in a food processor and blend until almost smooth, leaving some texture. Season to taste.
11. To wrap the terrine: Blanch the whole leek in salted water for 5 minutes and refresh in cold water immediately.
12. Cut off the bottom root and slice the leek in half lengthways. Dry the long leek pieces on kitchen towel.
13. Line a small rectangular terrine mould with cling film. Place the blanched leek pieces widthwise in the bottom, leaving enough leek hanging over the edges to wrap over the top of the terrine later.
14. Put half of the chestnut paté in the mould, smoothing to the edges with a spoon. Add the beetroot layer next, then finally the second half of the chestnut and fig paté.
15. Fold over the leek to cover the terrine. Place in the fridge to set.
16. For the candied walnuts: Make a caramel by placing the sugar in a heavy-bottomed non-stick frying pan over a medium-high heat until it melts, starts to brown and forms a syrup. Do not stir the sugar.
17. Coat the walnuts in the syrup and set them aside on a plate to cool.
18. For the carrot curls: In a pan, bring the water, vinegar and sugar to the boil to dissolve the sugar. Remove from the heat.
19. Add the carrots and leave for a few minutes to soak up the flavour. Set aside to cool.
20. To assemble: Carefully remove the terrine from the mould and discard the cling film. Slice the layered paté and place in the centre of each plate. Garnish with the carrot curls, candied walnuts, fig slices, watercress and the reserved beetroot. Serve with seed crackers.