Raymond Blanc served up a tasty pressed leek terrine with Jerusalem artichokes on Kew on a Plate.

Raymond says: “I have taken one of my favourite French classics – leeks vinaigrette – and compressed it into a beautiful vegetarian terrine. The recipe uses black truffles, which are very extravagant and expensive, but a wonderful treat. For a humbler alternative, you can make the terrine with Jerusalem artichokes, whose gentle nutty flavour is a natural partner to leeks.”

The ingredients for the leeks: 12 leeks, trimmed to 15cm lengths and 3 tsp flaked sea salt.

For the vinaigrette: 4 tbsp hazelnut oil, 1 tbsp Chardonnay wine vinegar, pinch sea salt and pinch freshly ground black pepper.

To build the terrine: 20g black truffle, very thinly sliced with a mandoline (optional).

To serve: 10 sprigs chives, chopped, 180g Jerusalem artichokes, peeled, halved and steamed for 10–15 minutes (optional), 8g black truffle, very thinly sliced with a mandoline (optional) and small selection of winter leaves, such as lamb’s lettuce.