Sardine terrine

• 400g sardines in oil
• 400g peeled tomatoes
• 400g cheese spread
• The juice of 1 lemon
• 3 tablespoons of olive oil
• Salt
• Pepper

For the vinaigrette:

• 3 tablespoons of olive oil
• 1 tablespoon of balsamic vinegar
• ½ tablespoon of mustard
• 1/2 a chopped shallot
• 4 chopped basil leaves

Strain the sardines and set them aside.

In a large bowl, strain the tomatoes and then mash them.

In another large bowl, mash the cheese with a fork and add the lemon juice and olive oil.

Cover the base of a cake tin with cling film, making sure you leave a generous overlap. Fill it by alternately layering the cheese, sardines and tomatoes. Finish with cheese on top. Fold the cling film back over the top and set aside for 2 hours in the fridge.

Prepare the vinaigrette by mixing all the ingredients together and serve with the terrine turned out onto a plate.