Instruções

• 1 - Parboil Potatoes:
  Thinly slice potatoes and parboil for 5 minutes in salted boiling water. Drain and lay on kitchen towel to cool completely.
• 2 - Sweat Leeks:
  Melt half the butter in a pan over medium heat. Add the leeks (white and pale green parts), season with salt, sweat gently until soft, not coloured.
• 3 - Prepare Cream Mixture:
  In a small bowl, whisk together the cream, thyme, mustard if using, eggs, and a little salt and pepper. Set aside.
• 4 - Prepare Black Pudding:
  Remove casing from black pudding; slice into thin, even rounds.
• 5 - Layer the Terrine:
  Grease a loaf tin (approx. 22x12cm). Begin layering half the potato slices orderly at the base, then a portion of the leek, then half the black pudding, slightly overlapping. Repeat layers, finishing with an overlapping pattern of potatoes.
• 6 - Pour Cream & Bake:
  Slowly pour cream mixture evenly into terrine, gently easing between layers. Dot remaining butter on top. Cover with foil, bake in preheated oven at 170°C (338°F) for 60 minutes, uncover, bake 20-30 mins more until golden and set.
• 7 - Cool & Slice:
  Cool terrine slightly. Run a knife along edges, invert and lift out carefully. Slice into thick pieces using a sharp, serrated knife. Serve warm or room temperature.