120g baby spinach
1 cup ricotta
1 clove garlic
Preheat the oven to 170 degrees. Peel the carrots and slice lengthways on a mandolin or alternatively slice as thin as possible by hand. Place in a pot and cover with water. Season the water with a good pinch of salt. Bring the pot to the boil for approx. 3 minutes until the carrots are about 2/3 cooked. Drain off the water and place the carrots on kitchen paper or a clean tea towel to remove excess water
Make the spinach mix by placing the spinach, eggs, ricotta, nutmeg, garlic in a food processor. Blend until smooth and add a good pinch of salt and pepper. Line a loaf tin (approx. 23x13cm) with baking paper. Put a single layer of carrot across the bottom of the loaf tin and then pour over 1/3 of the spinach mix. Continue layering alternate carrots and spinach mix until you finish with a layer of carrots at the top
Cover the loaf tin with foil and place in a roasting dish. Pour boiling water 1/3 of the way up the loaf tin and carefully place in the oven
Bake for 45 minutes and then remove the foil. Check to see if the terrine is ready. It should be set when touched, if not continue to bake with the foil off until it is set
Leave the terrine to cool a little before slicing.