River Cottage Australia Paul West’s vegetable terrine

A great way to enjoy seasonal produce

With a background that ranges from volunteering as an organic fruiterer to working as a professional chef, Paul West was a perfect fit to host TV series River Cottage Australia. The show chronicles his journey to transform this former dairy property on the NSW south coast into a sustainable and self-sufficient farm.




Fill a large bowl with water and ice cubes. Drop tomatoes into a saucepan of boiling water for 10-15 seconds, then transfer to bowl of iced water. Slip skins from tomatoes and discard. Process 3 of the tomatoes in a food processor to form a puree. Add 1 pinch sea salt, stir in wine and set aside. Thickly slice the remaining 2 tomatoes and discard seeds.


Heat tomato puree in a saucepan over a low heat until very hot but not boiling. Put 125ml boiling water in a separate glass jug or bowl and add gelatin. Whisk with a fork until gelatin dissolves and stir in tomato puree. Place jug in refrigerator to cool.


Heat two large, heavy-based frying pans and add 1-2 tbsp olive oil to each. Fry fennel and zucchini until just golden brown on both sides and cooked through. Add more oil as needed. Set aside on separate plates and season with salt. Blanch beans in a saucepan of simmering salted water for 3-5 minutes, then refresh in a bowl of iced water. Drain and set aside.


Heat a small frying pan on a medium heat, add 2 tbsp olive oil and sauté onions until soft and golden. Add apple cider vinegar and cook onions on low for 2 minutes, or until caramelised.


Brush a 19cm x 9cm loaf tin with olive oil and line with baking paper, so the paper overlaps the sides by about 5cm. Whisk tomato puree a little with a fork. Place tomato slices in the bottom of tin and drizzle over about ¼ cup tomato puree. Layer over beans, all facing in the same direction and cover with more tomato puree. Layer over zucchini slices, then onions. Cover with tomato puree, then layer the grilled fennel on top. Drizzle over remaining tomato puree. The layers should reach the top of the tin.


Cover with a wooden board and refrigerate for 2-3 hours. If the terrine wobbles when pressed on top, refrigerate another 1-2 hours. You can make this recipe a day ahead and leave to set overnight. Invert loaf tin onto a platter and remove baking paper to serve.


Paul has shared a selection of River Cottage recipes with us, click below for

Seared kingfish with crunchy salad

Pocket baked fish with tomatoes & lemon

Zucchini cake with candied garden leaves


Read about Paul’s journey here or visit The Lifestyle Channel for more information on The River Cottage Australia.

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