Terrine Verte (Wild Greens Terrine)

Ingredients:

250g wild greens (any mix of ground elder, common hogweed greens, ramsons, nettles, deadnettles, chickweed, etc)
200g soft cheese
1 tbsp (heaped) cornflour
2 tbsp olive oil
salt, freshly-ground black pepper and freshly-grated nutmeg, to taste
4 egg whites

Method:

Heat half the oil in a pan, add the wild greens and cook for about 6 or 7 minutes, or until well softened. Take off the heat, transfer to a blender then add the cream cheese and pulse to a green purée. Transfer this mixture to a large bowl then stir in the cornflour, salt and spices.

Beat the egg whites until stiff in a bowl then gently fold into the wild greens purée. Turn the resulting mixture into a small loaf tin that's been buttered and floured. Set in a baking tray then pour in enough hot water to come half way up the sides of the loaf tin.

Cover loosely with foil then place in an oven pre-heated to 170°C and steam for about 35 minutes, or until the terrine is set. When done, remove from the oven then take the terrine from the water bath and set aside to cool. Turn out of the tin then slice and serve with a green salad and tomato coulis.