Preheat the oven to 190 °C. Cut the root end off the head of garlic, opening up the cloves. Wrap the garlic in foil and bake for 35 minutes. Immediately after it comes out of the oven, mash it to produce 1 level tablespoonful of garlic puree. To do this, hold one end of the garlic head with a pot holder. Press the garlic out with the back of a knife. It will come out mashed. We found not much more than 1 tablespoonful in a head of roasted garlic.

Have a dipping bowl of water handy for your spatula when spreading the tereena layers. This is very important for an even presentation. Red pepper layer: line an 8 x 4 inch loaf pan with a piece of plastic that is big enough to fit over the whole terrine. Put all the ingredients for the red pepper layer in a food processor and whiz for 3 minutes (you may have to do this in batches). Spread evenly in the bottom of the loaf pan.

Garbanzo cheese layer: put all the ingredients for this layer in a processor and whiz for 4 minutes. Drop small amounts over the red pepper layer and spread gently and evenly, try to avoid getting any air pockets.

Pesto layer: put all the ingredients for this layer into a processor and whiz until smooth, about 3 minutes. Spread evenly over the garbanzo cheese layer, cover with plastic wrap and press down gently. Chill for 4 hours or overnight.

To serve, uncover the top of the loaf pan. Lay a cutting board or plate over the top and invert. The bean l;oaf will fall right out. Remove the plastic wrap. Slice into 16 pieces and serve on individual plates as a first course. Garnish with the watercress and jicama wedges.