Step 1

Place the potatoes and parsnips in separate pans and cook in salted boiling water until soft all the way through (around 15 minutes for the potatoes, a little less for the parsnips). Be careful not to overcook, or the terrine will have no structure

Step 2

Mix the garlic, mustard, oil, sage and vinegar together to create a dressing. Taste and season with salt and pepper

Step 3

Place the drained potatoes and parsnips in a bowl with the chestnuts and stir in the dressing to coat evenly

Step 4

Line a loaf tin with cling film and spread the cranberry jelly over the bottom of the tin

Step 5

Pack the potato mixture into the tin. You want to squeeze the mixture together just enough to ensure there are no gaps, but retain the structure of the vegetables

Step 6

Wrap the clingfilm over the top of the terrine and weigh down (ideally use another loaf tin filled with something heavy such as a jar or tin). Place in the fridge and leave to set overnight

Step 7

The terrine slices better when fridge cold, but is best served at room temperature as a starter. It can also be grilled to heat through as served as part of a main course