BROCCOLI AND CHESTNUT TERRINE Served hot or cold, this versatile terrine is equally suitable for a dinner party or for a picnic. A light salad makes an ideal accompaniment. 1 pound broccoli, cut into small florets 8 ounces cooked chestnuts, roughly chopped 1 cup fresh whole-wheat bread crumbs 1/4 cup plain yogurt 2 tablespoons finely grated Parmesan cheese 2 eggs, beaten Pinch of grated nutmeg Salt and freshly ground black pepper New potatoes, to serve For the salad and dressing (optional) 1/4 cup olive oil 1 tablespoon lemon juice 1/2 teaspoon sugar Salt and freshly ground black pepper 1 tablespoon chopped fresh thyme or dill 9 ounces mixed salad greens

Preheat the oven to 350°F. Line a 9 x 5 x 3-inch (8-cup) loaf pan with baking parchment.

Blanch or steam the broccoli for 3-4 minutes, until just tender. Drain well. Reserve one-fourth of the smallest florets and chop the rest finely.

Mix together the chestnuts, bread crumbs, yogurt and Parmesan. Season with salt, pepper and nutmeg.

Gradually fold in the chopped broccoli, reserved florets and the beaten eggs.

Spoon the broccoli mixture into the prepared pan.

Place in a roasting pan and pour in boiling water to come halfway up the sides of the loaf pan. Bake for 20-25 minutes.

Meanwhile, to make the salad dressing, if using, mix together the olive oil, lemon juice, and sugar. Season with salt and pepper and stir in the thyme or dill. Arrange the salad greens on a plate. Pour the dressing over the salad.

Remove the roasting pan from the oven and turn the terrine out onto a plate.

Cut into even slices and serve with new potatoes.

Serves 4-6.

[Best-Ever Vegetarian, Linda Fraser]