Vegetarian quince terrine recipe

17 October 2017 by
First published: 4 August 2016

Vegetarian quince terrine recipe

This vegetarian quince terrine recipe, created by chef Paul Foster, combines charred Tenderstem® broccoli, Cerney Ash goat’s cheese and hazelnuts for a delicious creation that tastes delicious when served with fresh, crusty bread.

Ingredients (serves 4)

For the broccoli

500g of Tenderstem® broccoli

Sunflower oil


For the quince terrine:

4 quince

100g of sugar

50g of butter

For the hazelnuts

100g of hazelnuts, peeled

50g of sugar

To serve:

80g of goat’s cheese, Cerney Ash

2 pears, ripe



Preheat the oven to 160°C/gas mark 3.

For the quince terrine, add sugar and butter to a pan and heat till it reaches a light caramel colour. Pour into a baking tray that’s roughly 30cm long, 15cm wide and 2cm deep and allow to set. Peel and thinly slice the quince and build into layers on top of the caramel.

Build the quince layers to just above the rim of the tray, cover with tin foil and bake for 45 minutes until soft in the centre. Remove from the oven, leave to cool slightly then place a tray on top. Press in the fridge for six hours.

Grind the hazelnuts into a powder in a food processor and gently caramelise in a pan with the sugar. Pour onto a tray, allow till cool then chop to a crumb.

Trim two large spears of Tenderstem per person and cut in half lengthways to expose a flat side. Reserve until needed. Finely chop the rest of the Tenderstem and cook in boiling water for one minute, then refresh in ice water. Blitz in a blender until smooth and season to taste with salt.

To finish the dish, cut the terrine and goat’s cheese into small cubes and allow to reach room temperature.

Char the flat side of the broccoli in a hot pan with a dash of sunflower oil to develop a dark colour, so it still has a little bit of bite. Warm the purée, thinly slice the pear and season with salt, then arrange the rest of the ingredients on the plate.

Recipe courtesy of

For more…

Try these delicious recipes for broccoli, goat’s cheese and quince terrine and this amazing grilled salmon salad.

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