Every family cooks up something different on Christmas day, so we thought we’d share some of our own with you this festive season. Our editor, Heather, got this recipe from her grandmother, and she fondly remembers her gran bringing it along to Christmas lunch every year as a child.

If you don’t have a fish-shaped mould to make yours, don’t worry. This lovely terrine can be easily made in a loaf tin as well. 

Ingredients
¼ cup cold water
1 leaf gelatin
2 × 170g tin tuna, drained
2 cups mayo
2 hard-boiled eggs, peeled, chopped
½ cup stuffed green olives
2 tbsp capers

METHOD
1. Oil a 1½L fish-shaped mould.
2. Place the gelatin in ¼ cup cold water and leave to bloom for 10 minutes. Place over low heat and dissolve. Remove from heat.
3. Add remaining ingredients to the gelatin. Transfer to the mould. Chill overnight, or until set.
4. Unmould and decorate with olives and salad greens.