ASDA part of the Wal-Mart family

• 1 yellow pepper
• 1 green pepper
• 2 red peppers
• 2tbsp olive oil
• 1 aubergine
• 2 courgettes
• 1 leek
• 3tbsp pesto sauce
• 2 x 125g packs Asda Mozzarella, drained and sliced
• 18 basil leaves

1 Preheat the oven to 200C/ 180C Fan/Gas 6. Line a 2lb loaf tin with cling film. Slice each pepper in half and remove the seeds and pith. Place the peppers on a baking tray and drizzle with half the olive oil. Cook in the oven for about 35 minutes, until tender. Place the peppers in a plastic bag and leave them to cool. When they are cool enough to handle, peel off and discard the skin.

2 Meanwhile, slice the aubergine lengthways into slices. Slice the courgette lengthways into 5mm slices. Place the aubergine and courgettes onto a baking sheet and drizzle with the remaining oil. Cook in the oven for 25 minutes or until beginning to soften.

3 Remove the tough green ends from the leeks and trim off the roots. Cut the leeks in half lengthways. Bring a saucepan of water to the boil and fill a bowl with cold water.

4 Peel away the larger, wider leaves and blanch them for 3 minutes in the boiling water, then drop them into a bowl of cold water. Drain and dry with kitchen paper. Use the blanched leek leaves to line the tin, allowing them to flop over the sides.

5 Arrange a layer of the roasted pepper on the bottom of the tin, spoon over some pesto and then slices of mozzarella. Top with a layer of courgettes and aubergine and basil leaves. Repeat the layering process until all the ingredients have been used up and the loaf tin is full.

6 Fold the leek leaves back over the top of the vegetable mixture and press down gently. Cover the whole tin in clingfilm, place in a shallow dish and weigh it down with a few cans. Refrigerate for 24 hours.

7 When ready to serve, remove the weight and clingfilm from the terrine and drain off liquid. Place a cutting board on top of terrine and flip the two over. Remove clingfilm, slice and serve.