Ingredients

Step by step

1. Grease and line a 900g loaf tin (10cm x 20cm base) with baking paper.
2. Cut 450g of the carrots into large chunks and boil for 20 minutes or until very tender. Measure out 50ml of the cooking liquid, stir in the yeast extract and set aside. Drain the carrots and leave to cool.
3. Meanwhile, fry the onion and garlic in the oil for 5 minutes over a medium-high heat until soft but not coloured.
4. Preheat the oven to 180°C, fan 160°C, gas 4. Pulse the cashews and cooked carrots in a food processor until finely chopped. Transfer to a bowl and stir in the tahini, breadcrumbs, parsley, caraway, lemon zest and juice, plus the Marmite ‘stock’. Mix well.
5. Slice the reserved carrot into thin discs and arrange in the base of the loaf tin. Spoon the carrot-cashew mixture on top and press down firmly. Cover with foil and bake for 45 minutes, then uncover and bake for 30 minutes more. Allow to cool in the tin before turning out. Chill until needed.
6. To make the relish, finely dice 200g of the beetroot and put in a pan with the onion and chilli. Roughly chop the remaining beetroot and blitz in a blender with the balsamic, sugar, lemon juice and 50ml water, until smooth. Add the mixture to the beetroot in the pan, then bring to the boil, reduce the heat and simmer uncovered for 20 minutes or until sticky and syrupy. Set aside to cool.
7. Serve slices of the terrine with a spoonful of the beetroot relish and a few salad leaves.

Serve with

Starter-free sourdough