Line a loaf tin with clingfilm, ensuring it hangs over the edges, and brush the inside with light olive oil.

In a large pot, boil salted water and carefully add whole beetroot. Cook for 40-50 minutes until tender.

In a mixing bowl, combine soft goat’s cheese, full-fat soft cheese, chopped oregano, thyme, snipped chives, and a pinch of salt and pepper. Mix until smooth.

Once cooled, peel the beetroot skin and slice into thin, even rounds.

Layer the terrine in the mold, starting with beetroot, then cheese mixture, alternating layers until finished with beetroot.

Cover tightly with clingfilm, place a weight on top, and refrigerate for at least 8 hours or overnight.

Toast walnut halves in a dry pan until golden, then stir in golden caster sugar until caramelized. Fry sage leaves in oil until crispy and set aside.

Unmold the terrine and slice into even pieces. Serve garnished with caramelized walnuts and crispy sage.