Terrine Recipe With Aubergine, Red Pepper and Blue Cheese Recipe

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30 min

Nutrition per portion

Calories 313 kCal 16%
Fat 26g 37%
  -  Saturates 16g 80%

Using store-cupboard and freezer ingredients, this red pepper and blue cheese terrine involves no cooking and makes the perfect dinner party starter. It is really easy to prepare, but looks so impressive topped with red peppers and served alongside tomatoes, and basil. Enjoy as a simple lunch or rustle up a batch in advance for when you have friends over for supper.

Pick up frozen, grilled aubergine slices in the freezer section of Waitrose or Ocado and use a jar of roasted peppers for ease – this recipe is all about a simple, easy way to get a great plate of food up in minutes. We’re not fussy when it comes to cooking all the steps ourselves sometimes, if it saves time and effort.

The tangy balsamic glaze and blue cheese taste amazing with the sweet red peppers and aubergine. All it needs is some crusty bread or a fresh side salad to bulk out the tomatoes and basil on the side.



  • 4 large roasted red peppers
  • 8-10 large slices grilled aubergine
  • 250g Gorgonzola Dolce
  • 3tbsp crème fraîche
  • balsamic glaze
  • Sweety Drop peppers
  • heritage tomatoes and fresh basil, to serve
  • you will need
  • 4 small metal pudding basins lined with clingfilm
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  • Press the peppers and then the aubergines into the basins. In a bowl, mash the cheese and crème fraîche. Divide between the basins.

  • Cover with clingfilm and chill for 4 hours or overnight.

  • To serve, upturn them onto serving plates. Drizzle over the balsamic glaze; add the small peppers, basil and tomatoes. Serve with crusty bread.

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