Vegetable and Goat's Cheese Terrine

Preheat the oven to 220°C, or 200°C for a fan oven, or gas mark 7. Line two large baking trays with parchment. Place the pepper halves skin-side up on one tray. Toss the courgette and aubergine slices with 2 tbsp olive oil, ½ tsp salt, and the black pepper, and arrange on the second tray. Lay the tomato slices on a wire rack, drizzle with the remaining 1 tbsp olive oil, and season with the remaining ½ tsp salt.

Roast the peppers on the top shelf for 20 minutes until the skins are blistered and blackened. Roast the courgette and aubergine on a lower shelf for 20 minutes until tender and lightly golden, turning once. Roast the tomato slices for 15 minutes until just dried and concentrated.

Transfer the blistered peppers to a bowl, cover tightly with cling film, and leave to steam for 15 minutes, then peel away the skins and pat all roasted vegetables dry with kitchen paper.

Reduce the oven to 170°C, or 150°C for a fan oven, or gas mark 3. Butter a 900 g loaf tin generously and line with cling film, leaving a 5 cm overhang, then press a layer of lightly buttered parchment over the cling film base.

Beat the goat's cheese and cream cheese together until smooth. Add the eggs one at a time, whisking after each addition. Stir in the garlic, thyme, basil, Dijon mustard, and extra-virgin olive oil until fully combined.

Spoon a thin layer of the cheese mixture into the base of the prepared tin and spread evenly. Layer in the following order, spreading cheese mixture between each vegetable layer: red peppers skin-side down against the tin walls, aubergine, tomato slices, yellow peppers, courgette. Finish with a final layer of cheese mixture. Fold the cling film overhang over the top.

Set the loaf tin inside a deep roasting tray. Pour boiling water into the tray to come halfway up the sides of the tin. Bake in the bain-marie for 55 minutes until the terrine is just set with only a slight wobble at the centre when gently shaken.

Remove the loaf tin from the bain-marie and allow it to cool to room temperature. Lay a piece of card cut to fit inside the tin directly on top of the cling film and weigh it down with two 400 g cans.

Refrigerate the weighted terrine for a minimum of 8 hours, or overnight, to press and firm completely.

To serve, unwrap, invert onto a board, and slice with a sharp serrated knife into 2 cm portions. Serve at room temperature with a lightly dressed green salad and toasted sourdough.