This isn’t quite Christmas leftovers, but the dish does have a similar backstory. It began as the cauliflower and cabbage terrine recipe in Stéphane Reynaud’s book Terrine, becoming a variant when I uncharacteristically decided to ditch the cabbage, and (somewhat more on-brand) threw cheese at it.
The full recipe is at the end. I didn’t get a picture, so you’ll have to trust me that it turns out rather well – creamy and fresh with leeks and spring onion to contrast. We served it as a Christmas starter with a light mustard sauce, and folks seemed to go for it.
But what to do with the half pint or so of surplus tasty goo?
A potted paté, and one I’ll certainly be doing again now it’s had a few tweaks.