Sauce • Mix together ½ cup good quality mayonnaise, ½ cup cream, 15 basil leaves, sliced, juice of 1 lemon
1. Preheat barbecue to a medium heat. Place peppers on the grill for 5-8 minutes, turning occasionally, until skin begins to blister and blacken. Remove and place in a plastic bag to cool. Once cooled, remove skin and seeds and cut in quarters.
2. Rub aubergine, courgettes and fennel with olive oil and place on barbecue for 3-4 minutes each side until cooked through.
3. In a pot start the mousse, heat oil and fry onion, garlic and red pepper until softened. Add wine, water basil and tomato paste and simmer for 5 minutes.
4. Sprinkle gelatin over the cup of extra water, leave for a few minutes and then add to wine mixture. Stir until well combined. Pour mixture through a sieve, and allow to cool.
5. Line a loaf tin with cling film, leaving enough overhang to wrap over the top. Cover cling film with wilted spinach, reserving some for the top. Place a tablespoon of mousse in the bottom, now layer your vegetables and the basil leaves; as you go between each layer spoon over some mousse. Build until all the vegetables are used finishing with a layer of spinach. Refrigerate overnight.
6. When ready to serve turn terrine on to a board, remove cling film and slice.
