Many of my friends seem to have some sort of ‘dietary requirement’, whether it is a matter of ethics, such as being vegan or vegetarian, or an allergy to certain foods – I have one friend who is allergic to dairy, cinnamon and tomatoes. My friend Clare fits into the latter category, as she is lactose intolerant. This allergy cuts out a surprising range of things – even some brands of the contraceptive pill.
There is a vegetarian café in Exeter called Herbies, which is something of an institution. It has been running since my parents lived in Exeter some twenty years ago. It became a favourite back in the day (at school), as it was easy to find something nice that didn’t contain meat or dairy.
So when we met up a few weeks ago for a reunion of sorts, deciding where to meet for lunch didn’t take long. The main courses were of the usual salad and falafel variety, but it was the puddings that really stood out. We shared several and galloped them down, fighting over the last pieces, with cries of ‘it can’t POSSIBLY be vegan!’.
One pudding that I vowed to try and replicate was the chocolate chestnut terrine. When I asked what was in it, they cagily mumbled something about chestnut puree being the secret. So, lo and behold, here is my take on a chocolate chestnut terrine. I made mine with a biscuit base to add a bit of textural variation, and added eggs and baked it, to make it more like a brownie. It’s not vegan, but it is Clare-friendly, and she seemed to like it.