25/05/2026
Chorizo & Potato Terrine - one of those dishes that’s all about patience, technique, and building layers of flavour.
We start with Koffman potatoes, peeled, washed, and finely sliced on a mandolin to create perfectly even layers.
The chorizo is then blended with garlic until it reaches a coarse breadcrumb texture before being gently cooked down to release all of its rich oils. Melted butter is added, and the mixture is folded carefully through the sliced potatoes so every layer is packed with flavour.
Everything is then layered into a parchment-lined tray and pressed firmly before being cooked slowly at 170°C until perfectly tender throughout.
Once cooked, the terrine is pressed overnight under weight to help it set beautifully.
When ready to serve, it’s portioned and deep fried until crisp and golden on the outside, whilst staying soft and rich in the centre.
At the moment, we’re serving it alongside our Spring Cod dish, although it’s a component we’ve loved using across many dishes throughout both summer and winter menus.
