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2hrs 3mins
1 loaf tin

Ingredients Nutrition


  1. Preheat the oven to 160'C.
  2. Brush the zucchini slices with oil and griddle or fry over a high heat for 1-2 mintes each side, until they're golden and softened.
  3. Lightly grease a 900g loaf tin (about 23cm x 13cm x 7cm) with the oil.
  4. Lay the zucchini strips across the base and up the sides (don't worry about overhang, this can be tidied away later). Finish each end with more strips, but reserve enough to cover the top of the terrine later.
  5. Arrange a third of the pumpkin slices over the zucchini and top with half the rocket, and one-third of the blue cheese, then season with salt and pepper.
  6. Make another layer using half the remaining pumpkin.
  7. Top with the remaining rocket and half the remaining blue cheese. Season again, then add a final layer of pumpkin.
  8. Place the cream, eggs, mustard, parmesan and the remaining blue cheese in a medium bowl. Season with salt and pepper and whisk gently until well combined.
  9. Pour the mixture over the terrine and gently tap the loaf tin on your work surface to ensure the cream has run into any small holes. Fold over any overhanging zucchini slices and top with the remaining slices to cover.
  10. Place on a baking tray and bake for 1 1/4 hours or unti the pumpkin is tender and the cream mixture is just set.
  11. Remove from the oven and set asid for 15 minutes to cool.
  12. Turn out onto a platter and use a serrated knife to cut into thick slices to serve.

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