Vegetable Terrine with Sauternes and Herbs

Preheat the oven grill to high. Measure and prepare all vegetables as listed. Pick the herb leaves from the stems, keeping the stems separately reserved. Line a 900 g loaf tin with two layers of cling film, leaving a generous overhang on all sides.

Toss the courgette slices and pepper quarters in the olive oil and season lightly with fleur de sel and white pepper. Spread on a baking tray under the hot grill and grill for 10–12 minutes, turning once, until softened and lightly charred. Transfer to a plate to cool.

Bring a large pot of well-salted water to a rolling boil. Blanch the carrot slices for 4 minutes until just tender but holding their shape, then remove with a slotted spoon and transfer immediately to a bowl of iced water.

Return the water to a boil. Blanch the green beans for 3 minutes until bright green and tender-crisp, then remove and plunge into the iced water.

Return the water to a boil. Blanch the peas for 2 minutes, then drain and add to the iced water. Once all vegetables are cold, drain and spread on a towel and pat thoroughly dry.

Combine the vegetable stock, Sauternes, reserved herb stems, and white wine vinegar in a saucepan. Bring to a gentle simmer and cook uncovered for 10 minutes to reduce slightly and infuse. Strain through a fine-mesh sieve, discarding solids, and taste for seasoning.

Whisk the agar-agar into the warm strained liquid until fully dissolved. Bring to a full boil, stirring constantly, and cook for 2 minutes. Remove from heat and allow to cool to room temperature until it just begins to thicken at the edges but is still pourable, about 15–20 minutes.

Pour a thin layer of aspic (about 5 mm) into the base of the prepared tin. Scatter a few tarragon and parsley leaves over it, then refrigerate for 10 minutes until just set.

Begin layering: arrange the grilled red pepper skin-side down, then add a layer of carrots, scatter tarragon, basil, and parsley leaves, and pour over just enough aspic to cover. Continue layering courgettes, green beans, peas, and yellow peppers, scattering herbs between each layer and ladling aspic over each to barely cover. Finish with a final pour of aspic to seal the top.

Fold the cling film overhang over the surface and refrigerate for a minimum of 4 hours, or overnight, until the aspic is completely set and firm throughout.

To unmould, pull back the cling film from the top, invert a cold serving platter over the tin, and flip decisively in one motion. Peel away the cling film. Slice with a sharp, thin-bladed knife dipped in hot water and wiped dry between each cut, into portions about 3 cm thick. Serve with a dressed herb salad or a tarragon-mustard vinaigrette.