Meat-free Archives

Grain recipes

Sorghum salad with spinach

55 minutes

Radish-and-grape butter terrine

Serves 6 to 8

Difficulty Easy

Prep Time 20 minutes, plus overnight chilling time

Ingredients

500 g salted butter, softened
1 bunch radishes
1 large bunch red or pink seedless grapes
½ t flaky sea salt
freshly ground black pepper, to taste
½ lemon, zested
1 crusty baguette, for serving

Method

1. Line a 20 cm loaf tin with clingfilm, leaving enough overhang to fold over the top later.

2. Spread a thin layer of butter into the base, then snugly arrange some of the radishes and grapes in the butter. Season with salt, pepper and lemon zest. Continue layering, finishing with a smooth butter top.

3. Fold the clingfilm over the top and place a light weight on it (a small tray works well). Chill for 4 hours or overnight until firm.

4. To serve, remove from the tin, discard the clingwrap and slice the butter using a knife warmed in hot water. Arrange on a platter with the baguette and sprinkle with salt.

Find more snack recipes here

Photographer: Sadiqah Assur-Ismail
Production: Abigail Donnelly
Food Assistant: Bianca Jones

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Sorghum salad with spinach

Radish-and-grape butter terrine

Radish-and-grape butter terrine

Ingredients

Method