Pilgrim Restaurant Recipe For Potato Terrina With Lentils

Heritage potato terrina, caviar lentils and roast piquillo peppers

  • serves 6
  • Easy

Get a taste of the Spanish Camino, with this smart potato and lentil dish from My Million Pound Menu winner, Pilgrim


*This recipe is gluten free according to industry standards



  • nasturtiums to serve, (optional)


  • floury potatoes 1 kg, peeled and thinly sliced with a mandoline
  • thyme 12 sprigs, picked
  • garlic 6 cloves, grated
  • extra-virgin olive oil 250ml


  • plum tomatoes on the vine 500g, diced (reserve the vines)
  • echalion shallots 100g, finely chopped
  • red pepper 1, diced
  • garlic 6 cloves, grated
  • olive oil 125ml


  • caviar or de puy lentils 250g
  • garlic 1 clove
  • thyme 1 sprig
  • olive oil 1 tbsp
  • flat-leaf parsley a handful, chopped


  • Spanish piquillo peppers 400g tin, drained
  • extra-virgin olive oil 100ml
  • tomato salsa 100g, (recipe above)
  • red wine vinegar


  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Mix the potato slices in a large bowl with the rest of the terrina ingredients. Let it sit for 15 minutes – the potatoes will release their starch which will help the terrina stick together.

  • Step 2

    Line a 20cm x 20cm square tin with baking paper and layer the potato slices so that they are slightly overlapping until all the potato has been used, then pour in any remaining oil from the bowl. 

  • Step 3

    Put a slightly smaller tray on top of the potatoes to press them down and cook in the oven for 40 minutes. Use a skewer to test the potatoes – if it goes through without resistance, they are done. Remove from the oven and allow to cool, keeping the pressing tray on top, then chill overnight. 

  • Step 4

    For the tomato salsa, put the tomatoes, shallots, pepper, garlic and olive oil into a pan, over a medium heat, and gently cook for 30 minutes. Remove from the heat, add the tomato vines to the sauce and allow to cool – the vines will add a fantastic flavour to the sauce. 

  • Step 5

    Put all of ingredients for the lentils, except the parsley, in a pan with 750ml of water. Bring to the boil, turn down the heat and simmer for 20 minutes or until tender. Cool. 

  • Step 6

    Once the tomato salsa has cooled to room temperature, remove and discard the vines, and set aside 100g of the salsa for the pepper purée. Once the lentil have cooled to room temperature, drain them and mix with the remaining salsa. Add the chopped parsley and season. 

  • Step 7

    Tip the piquillo peppers into a blender with the olive oil and reserved tomato salsa, and whizz until smooth. Season to taste with salt and red wine vinegar. This will make more than you need but will keep in the fridge for a week. 

  • Step 8

    Heat the oven to 180C/fan 160C/gas 4. Turn the terrina out onto a chopping board, cut into portions and put onto a bakingpaper-lined tray. Cook for 30-40 minutes or until crisp. 

  • Step 9

    Heat the lentil and tomato mixture and spoon onto plates. Put a slice of the terrina on top, spoon over the pepper salsa and serve with nasturtiums, if you like.

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Nutritional Information

  • Kcals 1059
  • Fat 82.3g
  • Saturates 11.9g
  • Carbs 58.8g
  • Sugars 7.7g
  • Fibre 10.7g
  • Protein 15.4g
  • Salt 2g