Vegetables in Agar-agar

2 ? cups/600ml/20fl oz dissolved agar- agar or other vegetable gelatine
1 cup/l00g/4oz peeled and diced carrot
1 cup/l00g/4oz trimmed and sliced green beans
1 tbsp/15ml walnut oil
1 cup/l00g/4oz sliced button mushrooms
1 tbsp/15ml stuffed olives, sliced
2/3 cup/150ml/ ? pt thick mayonnaise
Serves 4
In water dissolve enough agar-agar or equivalent vegetable gelatine, following directions on the packet, to make 2 1/2 cups/ 600ml/20fl oz. Allow it to cool. Chill a mould. Wet the mould and when the aspic is almost set, line the mould with it. Place in the fridge to set.
Meanwhile cook the carrot and green beans in salted water until tender. Refresh in cold water. Heat the walnut oil in a pan and gently saute the mushrooms. Allow to cool.
Mix the vegetables together with the olives, mayonnaise and the remaining aspic and fill the mould. Chili until set.
Dip the mould into hot water and turn out onto a plate. Cut into wedges and serve each wedge with a crisp lettuce leaf and a triange of wholemeal toast.