Radish-and-grape butter terrine
6 to 8
Easy
20 minutes, plus overnight chilling time“This jewel-like terrine feels playful and festive, with pops of pink radish and grape suspended in creamy butter. Slice and serve with crusty baguette for a beautiful twist on the simplest of pleasures – bread and butter.” – Megan Kate Swan
Ingredients
Method
- 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
Ingredients
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.
Photographer: Sadiqah Assur-Ismail
Production: Abigail Donnelly
Food Assistant: Bianca Jones
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