INGREDIENTS
Serves 4
2 ½ cups/600ml/20fl oz dissolved agar- agar or other vegetable gelatine
1 cup/l00g/4oz peeled and diced carrot
1 cup/l00g/4oz trimmed and sliced green beans
1 tbsp/15ml walnut oil
1 cup/l00g/4oz sliced button mushrooms
1 tbsp/15ml stuffed olives, sliced
2/3 cup/150ml/ ¼ pt thick mayonnaise
Prepare
1-In water dissolve enough agar-agar or equivalent vegetable gelatine, following directions on
the packet, to make 2 1/2 cups/ 600ml/20fl oz. Allow it to cool. Chill a mould. Wet the mould
and when the aspic is almost set, line the mould with it. Place in the fridge to set.
2-Meanwhile cook the carrot and green beans in salted water until tender. Refresh in cold water.
Heat the walnut oil in a pan and gently saut6 the mushrooms. Allow to cool.
3-Mix the vegetables together with the olives, mayonnaise and the remaining aspic and fill the
mould. Chili until set.
4-Dip the mould into hot water and turn out onto a plate. Cut into wedges and serve each wedge
with a crisp lettuce leaf and a triange of wholemeal toast.