- 1.5kg (3lb 5oz) peeled maris piper potatoes
- 1 large onion
- 2 cloves garlic
- 100g pitted prunes
- Salt and pepper
- 2 eggs
- 400ml (14fl oz) double cream
- 200g (7oz) prosciutto
Essentially a potato terrine with prunes and prosciutto, this is a perfect accompaniment to our suckling pig.
Finely grate the potatoes and squeeze out the worst of the juices. Slice the onion, chop the garlic, chop the prunes, and put them all in a mixing bowl. Season well and add the eggs and cream. Mix really well. Line a terrine with cling film and prosciutto and fill with the mix.
Seal with the cling film and bake in a bain marie (ie pop the terrine in a larger baking tray with water in it) for three hours at 150°C/300°F/Gas Mark 2.
Remove from the oven and press the terrine with some weight. Cool for 24 hours in the fridge . When you are ready to go, just slice the terrine, take off the rounds of cling film and either fry the slices in butter or grill to golden perfection.