Morston smoked kipper pate

Ingredients
3-4 kippers, depending on size
200 g cream cheese
large pinch paprika
1-2 tbsp single cream
Method
1. Poach the kippers in boiling water for 5-6 minutes. Cool slightly in the liquid
then drain.
2. Remove the skin and bones from the kipper then weigh the flesh you need
350g.
3. Work the cheese to a smooth cream. Season with paprika, black pepper and, if
necessary a little salt. Stir in the cream.
4. Pound the kipper flesh to a puree, and then gradually work it into the cheese
(this can be done with an electric mixer). The pate should be soft and light. Pile it
into dish to serve.

Chicken liver pate

Ingredients
400 g fresh free range or organic chicken livers, sinews and gall bladders
removed
500 ml milk
60 g shallots, finely chopped
1 garlic clove, crushed
2 sprigs thyme, leaves only, finely chopped
100 g pancetta
100 ml dry madeira
50 ml cognac
400 g unsalted butter, melted and kept warm
splash balsamic vinegar
150 g melted butter, clarified for topping
To serve
white bread
olive oil
capers
pickles
watercress
Method
1. Soak the chicken livers in the milk, 500ml water and two teaspoons of salt in a
shallow
dish for a couple of hours. This will draw out most of the blood, which can make
the livers bitter, giving the pate a more delicate flavour. Rinse, drain and dry the
livers well.
2. Sweat shallots, garlic and thyme in olive oil, cook for 5-6 minutes until soft.
3. Place a medium (30cm) frying pan on a high heat and add pancetta, allow
them to colour but not crisp, this should take 3-4 mins. Remove from the pan,
add to shallots/garlic, but keep excess fat.
4. Season livers with salt and pepper and add to a hot frying pan. Cook for 23mins on high heat and then turn, cook for a further minute and remove from
pan and allow to rest.
5. Return the pan to the heat and deglaze with madeira and cognac. Cook for one
more minute to burn off alcohol, remove and add liquor to pancetta and shallots.
6. Fold all ingredients together (livers, pancetta, shallots etc) and allow to infuse
with the cognac for 5 mins.
7. Put the livers into a food processor, blitz and gently pour in liquor and melted
butter, adjust seasoning to taste and add a splash of balsamic vinegar.
8. Remove and transfer to a serving dish, then top with clarified butter, cool and
then refrigerate, ideally overnight.
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9. For the toast, take the crusts off a few slices of white bread, roll it until thin
with a rolling pin. Cut into triangles, drizzle some olive oil, and put into a high
oven for 5-6 minutes.

Venison pate with spicy pickle

Ingredients
1/2 small orange, zest only
1 tbsp sea salt
1 tsp pink salt
1 tbsp fresh thyme, leaves
1 tsp freshly grated nutmeg
2 tsp freshly milled black pepper
1 tsp freshly crushed juniper berries
7 bay leaves
vegetable oil, for greasing
500 g trimmed venison shoulder, diced
275 g fatty pork belly, diced
250 g chicken livers, trimmed
250 g white bread, crusts removed
250 ml milk
250 g thinly sliced pancetta
50 ml brandy
50 ml gin
toast, to serve
Spicy cucumber and cashew pickle
1 cucumber
1 tsp salt
250 ml white wine vinegar
pinches szechuan pepper
2 tbsp Thai fish sauce
1 small red chilli, deseeded and finely chopped
1 lime, juice only
2 tbsp caster sugar
2 tbsp oil
100 g cashew nuts, chopped
Method
1. For the spicy cucumber and cashew nut pickle peel and deseed the cucumber
and slice finely. Sprinkle with salt and set aside for 10 minutes.
2. Combine the vinegar, pepper, fish sauce, chilli, lime juice and sugar in a bowl.
3. Heat the oil in a wok and fry the cashew nuts until golden brown. Drain on
kitchen paper.
4. Rinse the cucumbers and squeeze out any excess water. Add the cucumbers
and cashews to the vinegar mixture. Transfer to a screw-top jar and store,
covered, in the fridge for up to 5 days.
5. Preheat the oven to 160C/gas 3. Grease a lidded terrine with vegetable oil,
then line with cling film, leaving plenty of overhang.

6. Grind the orange zest, both types of salt, thyme, nutmeg, pepper, juniper and
2 of the bay leaves in a coffee or spice grinder until finely ground.
7. Combine the venison, pork and chicken livers in a large bowl, sprinkle with the
ground spice mix and set aside.
8. In another bowl, soak the bread in the milk until all the milk has been
absorbed.
9. Lay the remaining 5 bay leaves along the bottom of the lined terrine, followed
by the pancetta, overlapping the slices slightly from end to end and leaving an
overhang.
10. Set up a mincer and mince the meat mixture and the soaked bread twice
through a small die so it is finely minced.
11. Stir in the brandy and gin and pack the mixture into the lined terrine. Fold
over the pancetta and cling film and cover with the lid.
12. Put the terrine into a baking dish and pour in enough boiling water to come
halfway up the sides of the terrine. Cook in the oven for 2 hours or until the
centre has reached 72C on a probe thermometer.
13. Cool slightly, then press overnight in the fridge, with some heavy weights or
clean bricks.
14. Unmould the terrine and serve in slices, accompanied by toast triangles and
spicy cucumber and cashew pickle.

Smoked mackerel pate

Ingredients
1 fillet smoked mackerel, skin taken off, deboned
squeeze lemon juice
handfuls dill, finely chopped
3 tbsp soured cream
large knob butter
grilled toast, to serve
Method
1. Roughly flake the mackerel into a bowl. Add a squeeze of lemon juice, the dill
and the sour cream. Using a fork, roughly mix and beat the mixture. Season with
pepper.
2. Melt a large knob of butter in a pan, keeping it moving at all times as you don't
want the butter to split.
3. Fill 2 ramekins with the mackerel mixture, flatten and leave a small space for
the butter. Pour the hot butter over the mackerel until the ramekins are full. Chill
until the butter has set.
4. Serve in the ramekins with thin slices of grilled toast.
4

Duck liver pt
Ingredients
1 kg duck livers, left whole, all sinewy bits removed
6 tbsp brandy
2 cloves garlic, finely chopped
1 handfuls basil
250 g unsalted butter
To serve
orange segments, charred with a blow torch or under the grill
melba toast
Method
1. Preheat the oven to 160C/gas 3.
2. Arrange the livers in a single layer in an ovenproof dish, then add the garlic,
basil leaves, brandy and seasoning.
3. Put the livers to the preheated oven and poach for about 30 minutes, turning
once. The livers are ready when they are brown on the outside but still pink in the
middle.
4. Transfer the livers and cooking liquor to a blender with 250g of the butter, and
combine until smooth. Check the seasoning, then scrape into small pots and
leave to cool.
5. When cool, clarify the remaining butter by melting it in a pan and removing all
the curd-like sediment. Spoon the clear liquid over the surface of the pots and
arrange a couple of fresh basil leaves on top. Chill in the fridge until set.
6. Serve the pt with charred orange segments and melba toast.

Smoked trout pt
Ingredients
200 g cream cheese
150 g smoked trout fillets, hot smoked if possible
1 tbsp hot pepper sauce
1 tsp coarsely ground black pepper
handful dill
squeeze of lemon juice
crostini or granary toast, to serve
For the cucumber pickle
1 mini cucumber, or 1/3 of a cucumber
2 tbsp red wine vinegar
1/2 tsp salt
1/2 tsp caster sugar
1 small red onion, thinly sliced
Method
1. Beat the soft cheese in a bowl until softened. Flake the fish and stir into the
soft cheese along with the hot pepper sauce, salt, pepper and dill. Add the lemon
juice to taste then spoon into a serving bowl and chill.
2. For the pickle, mix together the vinegar, salt and sugar in a large bowl. Add the
red onion.
3. Halve the cucumber lengthways and scoop out the seeds with a teaspoon.
Thinly slice the cucumber, slightly on the diagonal to make crescents. Add to the
red onion and mix well. Chill.
4. To serve, toast the granary bread (if using) and thickly spread it or your crostini
with the pt. Finish with a little pickled cucumber.

Chilli-fried potted shrimps

Ingredients
1 tbsp olive oil
1 tbsp chopped garlic
1-2 small green chilli, finely chopped with seeds
200 g unsalted butter
2 tbsp lime juice
1 small bay leaf (dafin)
1 pinches freshly grated nutmeg - nucsoara
1 tsp anchovy paste
200 g peeled brown shrimps
1 tbsp coriander leaves, finely chopped
2 tbsp red onions, finely chopped
To serve
brown bread, toasted
2 lemons, halved
Method
1. Heat the oil in a pan. Add the garlic and green chillies and saut until garlic
turns light golden. Add the butter and turn down the heat.
2. Add the lime juice, bay leaf, nutmeg and anchovy paste and simmer for 1
minute.
3. Add the shrimps, chopped coriander, chopped onions and remove from heat.
Season well with salt and leave the mixture to cool.
4. As the butter starts to set, spoon the mixture into 4 ramekins. Chill in the
fridge until ready to serve.
5. Remove from fridge 10-15 minutes before serving, so that butter is not too
hard to spread on the toast. Serve on the toast with lemon.

Chicken liver parfait

Ingredients
oil, for greasing
400 g chicken livers, cleaned and chopped
100 ml ruby port
100 ml madeira
50 ml brandy
150 g shallots, finely sliced
1 1/2 clove garlic, finely sliced
leaves from 1 large sprig thyme
4 eggs, at room temperature
400 g unsalted butter, melted
sea salt
Method
1. Preheat the oven to 170C/gas 3. Ensure that all ingredients are at room
temperature.
2. Grease and line eight ramekins with greaseproof paper.
3. Put the chicken livers, port, Madeira and brandy in a food processor with the
shallots, garlic and thyme. Whiz to a smooth paste and scrape into a bowl.
4. Whisk the eggs and butter together until creamy.
5. Combine the egg and chicken liver mixtures, mixing well. Season with sea salt
to taste.
6. Push the mixture through a chinois or fine sieve. Spoon into the ramekins.
7. Place the ramekins in a roasting pan with enough hot water to come halfway
up their sides. Put in the preheated oven for 40-50 minutes or until just set.
8. Remove from the roasting pan and leave to cool. When cool, cover and chill in
the fridge for 24 hours.

Eel, spinach and potato terrine

Ingredients
2 eel, cleaned and gutted, chopped into 3-5cm
pieces, skinned
2 bay leaves
100 ml white wine vinegar
1 leek
200 g spinach
1 large baking potato, peeled
1 large banana shallot, finely sliced
4 tbsp finely chopped dill
To serve
3-4 sprigs dill
3-4 sprigs parsley
6-8 lemon wedges
Method
1. Bring a large saucepan of water to the boil. Add the eel pieces, bay leaves and
vinegar and return to the boil. Immediately turn down the heat under the pan so
that the eel simmers gently for 1 hour, until very tender. Top up with boiling
water from the kettle if necessary. When the eel is cooked, remove the pan from
the heat and leave to cool before placing the lot in the refrigerator to chill
overnight (pour it into a bowl if desired).
2. Next day the eel will have jellified. Remove and discard the bones and chop up
any very large bits of eel meat. Set aside.
3. Bring a large saucepan of salted water to the boil. Chop the root off the leek
and separate the leaves. Add them to the boiling water and blanch for 1-2
minutes, until tender. Remove with a slotted spoon and refresh in cold water.
Spread the leek out on kitchen paper to dry.
4. Add the spinach to the pan of boiling water and blanch for 30 seconds, until
wilted. Drain and refresh in cold water, then set aside to drain thoroughly.
5. Meanwhile, cook the potato gently in a small pan of salted boiling water until
tender but not breaking up. Remove and leave to drain on kitchen paper until the
potato is completely dry and cool. Carefully cut into 5mm slices and set aside.
6. Heat a knob of butter in a small frying pan and fry the shallot gently until
tender. Set aside to cool on kitchen paper.
7. Squeeze out any excess water from the blanched spinach and season with salt
and pepper.
8. Line a terrine mould with cling film. Use the leaves of leek to line the terrine,
overlapping them so that there are no gaps. Allow enough overhang for both the
cling film and the leek to cover the top of the terrine once it is filled.
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9. Place a layer of sliced potato in the base of the terrine and season with salt
and pepper. Add a thin layer of spinach, then a layer of shallot. Sprinkle with
some of the dill. Add some jellied eel, including the jelly, then season again with
salt, pepper and dill. Add another layer of potato and continue layering the
remaining ingredients until you reach the top of the terrine.
10. Fold the leek up over the terrine so the filling is completely enclosed, then do
the same with the cling film. Weight down the terrine with something heavy such
as a couple of food cans and chill for at least 4 hours, preferably overnight, until
set.
11. When ready to serve, remove the terrine from the mould and use a hotbladed knife to slice it gently. Garnish with dill, parsley and lemon wedges and
serve.

10

Pork and herb terrine

Ingredients
olive oil, for brushing
250 g rashers of streaky bacon
225 g whole chicken livers, trimmed
900 g minced pork
100 ml red wine
dashes of port
1/2 tsp ground juniper berries
black pepper
15 g flat leaf parsley, chopped
small handful of thyme, finely chopped
150 g hazelnuts, chopped in half
225 g sliced ham
To garnish:
griddled bread
pear chutney
Method
1. Firstly prepare a terrine dish by brushing it with olive oil and lining it with
streaky bacon, leaving 5-6cm of bacon overlapping over the edge of terrine.
2. Heat a frying pan until hot. Add in the chicken livers and fry on all sides until
browned but not cooked through.
3. Preheat the oven to 180C/gas 4.
4. Make the filling by placing the pork into a large bowl with the red wine, port
and juniper and mixing well. Season well with salt and freshly ground pepper. Mix
in the parsley and thyme, then the hazelnuts and chicken livers.
5. Pile the pork mixture into the terrine, layering it with the ham slices and press
down well.
6. Fold the bacon over the pork filling. Cover the terrine with a lid or kitchen foil.
Place in a deep roasting tray and pour in hot water around the terrine so that it
reaches halfway up the sides of the dish.
7. Bake the terrine for 1 hour until cooked through. Remove the terrine from the
oven, press down with weights, cool and chill in the refrigerator.
8. Serve in slices with griddled bread and pear chutney.

11

Pepper and mozzarella terrine

Ingredients
3 leeks
2 red peppers
2 yellow peppers
300 g green beans, opped and tailed
freshly ground salt and black pepper
4 tbsp extra virgin olive oil
5 eggs
2 tbsp finely grated parmesan
400 g buffalo mozzarella, cubed
1. Remove the hard green ends from the leeks and trim off the roots. Cut the leeks in half
lengthways. Meanwhile, bring a saucepan of water to the boil and fill a bowl with cold
water.
2. Strip off the larger, wider leaves and blanch them for 1 minute in the boiling salted
water, then drop them into a bowl of cold water.
3. Thinly slice the rest of the leeks and set aside.
4. Roast the peppers in an oven (preheated to 190C/gas 5), on the barbecue or under
the grill until blackened all over, then cool and peel, removing all seeds and membranes.
Cut the peppers into neat strips.
5. Cook the green beans in a pan of boiling, salted water for about 8 minutes, then drain
and refresh in cold water.
6. Heat the olive oil in a frying pan, add in the raw sliced leeks and the green beans.
Saut gently for about 5 minutes.
7. Preheat the oven to 180C/gas 4.
8. Beat the eggs in a bowl and season with sea salt and freshly ground pepper. Mix in the
grated Parmesan cheese.
9. Line a 500g loaf tin with kitchen foil, then line it with the blanched leek leaves, allowing
them to flop generously over the sides.
10. Arrange a layer of roasted pepper strips on the bottom of the terrine, spoon over
some of the beaten egg mixture and some mozzarella cubes, then top with a layer of the
fried leek and green bean and top with another layer of beaten egg and mozzarella.
11. Repeat the layering process until all the ingredients have been used up and the loaf
tin is full.
12. Fold the leek leaves back over the top of the vegetable mixture and press down
gently.
13. Cover loosely with foil, and then bake in the preheated oven for 20 minutes.
14. After 20 minutes, uncover and then continue cooking for a further 15 minutes.
15. Cool for at least 20 minutes before slicing. Delicious served at room temperature.

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Pork country terrine

Ingredients
200 g pork belly, skin and bones removed
400 g pork shoulder, off the bone
400 g pig's liver
pinches ground allspice
dashes of brandy, or cognac
2 cloves garlic, finely chopped
50 g butter
200 g onions, peeled, chopped
1 sprigs thyme, leaves picked
1 bay leaf
1 free range egg
50 g pistachio nuts, shelled
150 g streaky bacon, rashers
To serve
pickled onions
gherkins
salad
toasted crusty bread
Method
1. Mince the pork belly, pork shoulder and liver (you can ask your butcher to do
this) and place into a bowl. Add a pinch of allspice, a dash of cognac or brandy,
the garlic and season with salt and freshly ground black pepper. Cover with cling
film and leave to marinate in the fridge for at least two hours.
2. Melt the butter in a pan until foaming and sweat the onions with a pinch of salt
and the picked thyme leaves and bay leaf for 3-4 minutes, or until softened but
not coloured. Leave to cool, then remove the bay leaf.
3. Stir the onion mixture into the marinated meat, then mix in the egg and
pistachio nuts until well combined. Into the minced meat, now mix in the onions,
add the egg and pistachio nuts.
4. Preheat the oven to 160C/gas mark 3.
5. Line a terrine mould with the streaky bacon rashers, making sure theres
excess bacon hanging out over the sides. Press the terrine mixture into the
mould, then fold the excess bacon over the top of the mixture.
6. Place the terrine into a roasting tin and fill with enough boiling water until it
comes up halfway up the sides of the mould. Cover the terrine with tin foil and
bake in the oven for two hours. (To check if the terrine is cooked through, simply
place a skewer into the middle of the terrine for 7 seconds, remove and check to
see its piping hot.)
7. Remove the terrine from the bain marie and leave to cool. Chill in the fridge for
one day before serving (this improves its flavour). Thickly slice and serve with
some gherkins, pickled onions salad and toasted crusty bread.
13

Chicken and artichoke terrine

For the terrine:
125 g lardo (pork back fat), or 250g sliced unsmoked streaky bacon
7 large chicken breasts, skinned
6 freshly cooked artichoke hearts, of the larger variety
6 shallots, finely chopped
1 tbsp olive oil
pinch thyme
4-5 tarragon leaves
1 tbsp flat-leaf parsley, chopped
1 glasses white wine, about 100ml
1 small glass madeira, about 50ml
For the green bean and almond salad:
150 g French beans
1 tbsp olive oil
1 tsp red wine vinegar
1 tbsp slivered or flaked almonds, toasted
Method
1. Preheat the oven to 180C/160C fan/gas 4.
2. Line a terrine dish or loaf tin with some of the slices of lardo (or unsmoked
streaky bacon), leaving them hanging over the edges.
3. Cut the chicken breasts and artichoke hearts into 3 pieces each. Cut up the
remaining lardo into pieces.
4. Heat the olive oil in a frying pan and cook the shallots with the thyme until
softened. Cool.
5. Mix together the chicken and artichoke pieces, the lardo and the softened
shallots. Stir in the remaining herbs, wine and Madeira and season with salt and
pepper. Heap into the lined terrine and fold over the lardo so that the mixture is
enclosed. Cover with a piece of baking parchment and then a lid (or foil if using a
loaf tin).
6. Sit the terrine in a deep baking tray and pour boiling water around it to come
half way up the sides of the dish. Bake for 50 minutes to 1 hour. To check if it is
ready, poke the tip of a knife into the centre, it should come up hot.
7. Once cooked, weigh down the top of the terrine with something heavy and
keep for a day in the fridge before serving.
8. For the green bean and almond salad: cook the beans in boiling salted water
until tender. Drain and refresh in iced water.
9. Toss the beans with the olive oil, vinegar and almonds. Season with salt. Serve
with slices of the terrine.

14

Ham hock terrine

Ingredients
1 ham hock, smoked
1 ham hock, brined/green
3 cloves
1 onion, peeled and left whole
1 large carrot, peeled, trimmed and left
whole
2 sticks celery
bouquet garni, (thyme, bay leaf and parsley
stalks wrapped in leek)
10 black peppercorns
20 baby onions
chopped parsley, to sprinkle
green salad, to serve
For the ham hock jelly
75 g shallots
150 ml white wine
100 ml white wine vinegar
1 large sprig thyme
1 large bay leaf
12 g leaf gelatine, if necessary
For the vinaigrette
150 g wholegrain mustard
100 ml white wine vinegar
400 ml olive oil
Method
1. Put the ham hocks in a large saucepan, cover with water and leave them to
soak overnight.
2. Next day, push the 3 cloves into the peeled onion then add the whole thing to
the hock pan alongside the carrot, celery, herbs and peppercorns. Bring to the
boil, reduce the heat and cook the hocks slowly for 2 hours until soft. Remove the
pan from the heat and leave the hocks to cool in the liquid.
3. Drain off the liquid (or bouillon) through a sieve and reserve. Remove and
discard the studded onion, herbs and peppercorns. Take out the ham hocks and
rips into large bits, then set aside. Cut the carrot into quarters and thickly slice
the celery.
4. Put the baby onions into a heavy-based saucepan, ladle over some of the
reserved bouillon and cook gently until the onions are just tender. Strain the
liquid back into the reserved bouillon. Keep the onions whole and set aside.
5. Line a terrine mould with a double thickness of cling film.
6. For the ham hock jelly: put the shallots, white wine, white wine vinegar, thyme
and bay leaf into a saucepan and reduce for a couple of minutes.

15

7. Add 750ml of the reduced ham hock liquid, bring to the boil and simmer for 5
minutes. Pass through a sieve to remove any solids, cool and set aside. If after 30
minutes or so its well set and solid, there is no need to add gelatine. But if not,
add enough to achieve the correct consistency.
8. Arrange the ham, carrots and celery in layers in the prepared terrine mould.
Finish with a layer of baby onion and chopped parsley.
9. Pour in the ham hock jelly until the mould is filled. Transfer the terrine to the
fridge and chill until set. Once firm, place a kilo weight or two packs of butter on
the top to compress and leave overnight in the fridge.
10. For the grain mustard vinaigrette: put the mustard into a bowl, whisk in the
white wine vinegar and 100ml water, then whisk in the olive oil. Season with 10g
salt and 2g ground white pepper and emulsify with a hand blender.
11. Turn out the terrine and wrap it up in a generous amount of cling film this
will hold it together when slicing. Slice the terrine thickly, remove the cling film
and drizzle with a little vinaigrette. Accompany with a green salad.

Chicken and basil terrine wrapped in Parma ham

16

Ingredients
For the pesto
3 large handfuls basil, roughly torn
2 large cloves garlic
2 tbsp finely grated parmesan
handfuls pine kernels
300 ml extra virgin olive oil
sea salt and freshly ground black pepper
For the terrine
3 red peppers
3 tbsp olive oil
16 slices Parma ham
6 chicken breasts
For the red pepper dressing
1 red pepper, seeds removed and chopped
2 tsp lemon juice
2 tbsp olive oil
For the salad handfuls radicchio handfuls rocket
1. To make the pesto, put the basil, garlic, Parmesan, pine kernels, olive oil,
together in a blender, and blend until smooth. Season with salt and freshly
ground black pepper.
2. Preheat the oven to 200C/gas 6. Put the peppers into an oven tray, drizzle with
oil and cook for 30 minutes until soft and charred.
3. Remove from the oven and place in a plastic bag to cool. Peel the peppers and
remove the cores and seeds, then cut into strips.
4. Reduce the oven temperature to 180C/gas 4. Line a terrine mould with food
wrap, before lining it with Parma ham.
5. Slice the chicken lengthways into fairly thick slices, and arrange a layer over
the ham. Cover the chicken with some pesto and add a few strips of pepper.
6. Repeat this process until you have filled the terrine mould (this will usually be
about 3 layers). Place the lid on the terrine mould and stand it in a roasting tin
filled with water. Cook for 1 hour 30 minutes.
7. Remove from the oven, press with a heavy weight, then leave to cool and chill
overnight.
8. To make the red pepper dressing, put the pepper, lemon juice and olive oil into
a food processor and whiz until smooth.
9. Cut the terrine into slices and serve with the salad and red pepper dressing
and wedges of crusty bread.

Honey roast ham hock terrine with piccalilli

17

Ingredients
4 x 300 g ham hock
2 bay leaves
1 onion, sliced
6 cloves
1 small hanful curly-leafed parsley, with stalks
100 g clear honey
For the piccalilli
1 cauliflower, cut into small florets
3 small onions, finely diced
5 shallots, finely diced
25 g salt
1 cucumber, diced
500 ml white wine vinegar
250 ml malt vinegar
1/2 red chilli, seeds removed, chopped
300 g caster sugar
25 g turmeric
50 g English mustard powder
3 tbsp cornflour
1. For the Piccalilli, combine the cauliflower with the onion and shallots. Sprinkle with salt, cover,
and leave on one side for 24 hours.
2. The next day, rinse the vegetables and pat dry. Sprinkle the cucumber with salt, and leave on
one side for 20 minutes before rinsing and drying with a clean cloth. Combine with the cauliflower
mixture.
3. Boil both the vinegars with the chilli for 10 minutes, before straining through a sieve. Discard the
chilli.
4. Mix the sugar with the turmeric, mustard powder and cornflour. Moisten with a little of the warm
vinegar - enough to make a paste.
5. Combine this paste with the rest of the vinegar, and bring back to the boil. Cook for 3 minutes,
stirring, until thickened.
6. Tip the vegetables into the mixture, combine well, and leave to cool. Pot the piccalilli into
sterilised preserving jars, and store in a cool place. It will keep for at least 1 month.
7. Cover the ham hocks with cold water, and leave to soak overnight. The next day, discard the
soaking liquid, and refill the pan with fresh water.
8. Bring the ham hocks to the boil with the bay leaves, parsley stalks, cloves and onion.
9. Simmer for 2-4 hours, until the bone can be easily pulled free from the meat. Remove the hocks
from the liquid and leave to cool until they warm enough to handle. Preheat the oven to 200C/gas
6.
10. Place the hocks on a roasting tin and pour over the honey. Cook for 20 minutes, until the hocks
begin to caramelise.
11. Remove the tin from the oven, and with a fork, flake the meat, removing any fat and sinew.
Combine the meat with the parsley and use to fill a 1 kg terrine tin, lined with plastic wrap. Press
down well with your fingers, and leave to chill for 4-5 hours.
12. Serve the terrine in slices, and accompany with the piccalilli.

18

Pork, chicken liver and prune

terrine
Ingredients
For the terrine
150 ml armagnac
50 ml port
50 ml sherry
1 small handful parsley, chopped
3 sprigs thyme, leaves only
2 cloves garlic, finely chopped
1 tsp caster sugar
2 tsp sea salt
large pinch grated nutmeg
pinch ground mace
large pinch white pepper
300 g minced pork
300 g pork belly, roughly chopped into 1cm cubes
150 g Agen prunes, stones removed
250 g pancetta, thinly sliced
250 g chicken livers, trimmed and cleaned
olive oil
For the jelly
3 leaves gelatine
400 ml prune juice
1 tbsp armagnac
For the salad
150 g mixed salad leaves, (such as oak leaf and frisee)
1 small handful hazelnuts, toasted and roughly chopped
3 tbsp hazelnut oil
1 tbsp red wine vinegar
1 tbsp water
Method
1. For the terrine: mix together the armagnac, port, sherry, herbs, garlic, sugar,
sea salt and spices together in a large bowl until well combined. Add the pork and
prunes to the mixture, cover with cling film and marinate in the fridge for 2-3
hours.
2. Preheat the oven to 180C/Gas 4.
3. Line a loaf tin with the pancetta, leaving enough hanging out over the edges of
the tin to cover the bottom of the terrine. Pack half of the pork and prune mixture
into the tin, until the tin is just under half-filled.
4. Season the chicken livers with salt and freshly ground black pepper and layer
on top of the pork and prunes. Finish with a layer of the remaining pork and
prune mixture, pressing down tighty. Cover with the pancetta ends, then lightly
oil a piece of aluminium foil and cover the terrine.
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5. Place the loaf tin in a roasting tin in the oven and pour in enough water to
come halfway up the sides of the tin. Cook for 1 hour and 30 minutes, or until the
terrine is completely cooked through and firm.
6. Allow the terrine to cool completely, then leave to chill in the fridge (with, if
possible, a weight put on top of the terrine) until ready to serve.
7. For the jelly: soak the gelatine leaves in a bowl of cold water, or until softened.
Drain and squeeze out any excess liquid.
8. Place 100ml of the prune juice into a pan with the armangac and gently heat.
Stir in the softened gelatine leaves until dissolved, then whisk the mixture into
the remaining prune juice.
9. Line a shallow tray with cling film and pour in the jelly mixture so that it is 2cm
deep. Cover with cling film and chill in the fridge for at least two hours, or until
the jelly is set.
10. For the salad: toss the salad leaves and walnuts together. Whisk together the
hazelnut oil, red wine vinegar and water to make a dressing and drizzle over the
salad.
11. To serve, cut a thick slice of the terrine and serve with the jelly, salad and
toasted sourdough.

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Terrine of rabbit marinated in whisky with cpes

Ingredients
2 tbsp butter
1 large sweet onion, such as Vidalia, finely chopped, sauted in butter
500 g rabbit meat, inced
250 g pork shoulder, minced
250 g chicken livers, minced
2 clove garlic, finely chopped
2 tbsp parsley, chopped
1 tbsp ground allspice
2 tsp whiskey
5 eggs, lightly beaten
pig's caul fat
100g cooked cep mushrooms, sliced
1 fresh bay leaves
1 tbsp salt
1 tsp freshly ground freshly ground white pepper
warm toast, to serve
To garnish:
gherkins
pickles
sweet onions
Dijon mustard
Method
1. Heat the butter in a frying pan over medium heat. Add the onion and gently
fry for 5 minutes until soft but not coloured. Remove from the heat and set aside.
2. Put the rabbit, pork and chicken livers in a large bowl and mix well. Add the
onion, garlic, parsley, allspice, whisky and the salt and pepper. Stir again, making
sure everything is evenly mixed. Cover and leave in the fridge for 3 hours.
3. Preheat the oven to 180C/gas 4.
4. Once the rabbit mix is chilled, stir in the eggs.
5. Lay about two-thirds of the caul fat in a 2-litre terrine mould, draping it over
the base and up the sides. Half-fill the mould with the rabbit mix, pressing it flat
with a palette knife. Arrange the mushrooms in a layer on top, then cover with
the rest of the rabbit mix. Finish by covering with the remaining caul fat. Place
the bay leaf on top and cover with a lid.
6. Place in roasting pan with enough hot water to come halfway up the sides of
the mould. Bake for 1 hour and 30 minutes, until a knife plunged into the middle
comes out clean.
7. Allow to cool completely, then chill for 4 hours before serving.

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8. To serve, place a slice of the terrine on a plate and garnish with gherkins,
pickles, sweet onions and Dijon mustard. Serve with warm toast.

Mushroom pate
10 g wild mushrooms, (ideally morels)
75 ml very hot water
15 g butter
1 clove garlic, chopped
1 onion, finely chopped
300 g fresh wild mushrooms
120 ml red wine
black pepper
grated parmesan
crusty bread, to serve
1. Set the dried mushrooms to soak in the very hot water for 15 minutes.
2. Heat the butter in a heavy-based frying pan. Add in the garlic and onion and
fry gently until softened for 3-5 minutes.
3. Add in the wild mushrooms and fry them, stirring now and then, for 3-5
minutes.
4. Add in the soaked dried mushrooms, reserving the soaking liquid. Fry for 2
minutes.
5. Add in the red wine and cook briskly until the liquid has almost evaporated.
6. Strain the soaking liquid and add in. Season well with salt and freshly ground
pepper.
7. Blend the mushroom mixture in a food processor into a paste. Check the
seasoning and add a little Parmesan cheese if required.
8. Eat the pate hot or at room temperature with crusty bread.

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Pat de campagne (country-style terrine)

Ingredients
For the pat
2 rabbit legs
400 g lean pork
200 g fresh pork fat
1.5 tsp salt
1/2 tsp freshly ground black pepper
pinch nutmeg
13 juniper berries
4 bay leaves
1 tbsp dried mixed herbs, (marjoram, thyme, sage and savory)
1.5 tbsp brandy
2 eggs
250 g smoked pork belly, thinly sliced
butter, for greasing
For the Madeira aspic
10 g powdered gelatine
450 ml water
75 ml madeira
For the bread dough
750 g strong bread flour
1x7 g sachet fast-action yeast
25 g unsalted butter, melted
pinch sugar
10 g salt
450 ml warm water
1 egg, lightly beaten, to glaze
Method
1. On the day before, bone the rabbit legs and remove the skin and ligaments.
Dice the rabbit meat, as well as the pork and pork fat. Transfer the meat to a
bowl and sprinkle with the salt, pepper, nutmeg, juniper berries, bay leaves and
dried herbs. Pour over the brandy and mix, cover with foil and leave to marinate
overnight in the fridge.
2. To make the bread dough, mix the flour, yeast, butter, sugar and salt in a large
bowl. Stir in just enough of the water to form a soft dough, then turn out onto a
floured surface and knead well for 10 minutes, or 5 minutes in an electric mixer
with a dough hook.
3. When it is smooth and springy, place the dough in a large bowl, cover with a
damp tea towel leave in a warm place to prove for 45 minutes. It's ready when it
has doubled in size.
4. Pre-heat the oven to 220C/gas 7.

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5. Mince the seasoned diced meat and fat a little at a time in a food processor,
chill thoroughly, and then mix in the 2 eggs and beat thoroughly for 5-10
minutes.
6. Remove the rind from the pork belly, cut the pork into small cubes and work
into the forcemeat mixture. Check the seasoning, adding more if necessary.
7. Once the dough has proved, knock it back and cut off a small piece for the top
of the terrine. Roll out the larger piece on a floured surface and line the buttered
terrine mould with it, leaving an extra 1-2cm of the dough over the edge. Fill the
terrine with the forcemeat and smooth the top, covering it with the edges of the
dough.
8. Roll out the smaller piece of dough and seal it onto the excess overlap with
egg wash. Make a small opening in the dough and insert a funnel to let the steam
escape while baking. You can make a small funnel with foil.
9. Brush with the remaining egg wash and bake in the preheated oven for 10
minutes, then reduce the heat to 180C/ gas 4 and bake for another 45-60
minutes until cooked. If you are using a meat thermometer, you need to read a
temperature of 65-70C in the exact middle of the terrine.
10. While the terrine is baking, make the Madeira aspic. Soak the gelatine
granules in some of the water for 3-5 minutes until they soften and swell. Gently
heat the rest of the water with the Madeira, and whisk in the softened granules
until they are completely dissolved. Leave to cool slightly.
11. Remove the baked terrine from the oven and leave to cool. Pour the Madeira
aspic through the funnel, and leave the terrine to set in the fridge.
12. Heat the outside of the terrine mould in a hot water bath to melt the butter,
then remove the pat from the mould, slice and serve with toasted rustic bread.

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Venison pate with spicy pickle

Ingredients
1/2 small orange, zest only
1 tbsp sea salt
1 tsp pink salt
1 tbsp fresh thyme, leaves
1 tsp freshly grated nutmeg
2 tsp freshly milled black pepper
1 tsp freshly crushed juniper berries
7 bay leaves
vegetable oil, for greasing
500 g trimmed venison shoulder, diced
275 g fatty pork belly, diced
250 g chicken livers, trimmed
250 g white bread, crusts removed
250 ml milk
250 g thinly sliced pancetta
50 ml brandy
50 ml gin
toast, to serve
Spicy cucumber and cashew pickle
1 cucumber
1 tsp salt
250 ml white wine vinegar
pinches szechuan pepper
2 tbsp Thai fish sauce
1 small red chilli, deseeded and finely chopped
1 lime, juice only
2 tbsp caster sugar
2 tbsp oil
100 g cashew nuts, chopped
Method
1. For the spicy cucumber and cashew nut pickle peel and deseed the cucumber
and slice finely. Sprinkle with salt and set aside for 10 minutes.
2. Combine the vinegar, pepper, fish sauce, chilli, lime juice and sugar in a bowl.
3. Heat the oil in a wok and fry the cashew nuts until golden brown. Drain on
kitchen paper.
4. Rinse the cucumbers and squeeze out any excess water. Add the cucumbers
and cashews to the vinegar mixture. Transfer to a screw-top jar and store,
covered, in the fridge for up to 5 days.
5. Preheat the oven to 160C/gas 3. Grease a lidded terrine with vegetable oil,
then line with cling film, leaving plenty of overhang.

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6. Grind the orange zest, both types of salt, thyme, nutmeg, pepper, juniper and
2 of the bay leaves in a coffee or spice grinder until finely ground.
7. Combine the venison, pork and chicken livers in a large bowl, sprinkle with the
ground spice mix and set aside.
8. In another bowl, soak the bread in the milk until all the milk has been
absorbed.
9. Lay the remaining 5 bay leaves along the bottom of the lined terrine, followed
by the pancetta, overlapping the slices slightly from end to end and leaving an
overhang.
10. Set up a mincer and mince the meat mixture and the soaked bread twice
through a small die so it is finely minced.
11. Stir in the brandy and gin and pack the mixture into the lined terrine. Fold
over the pancetta and cling film and cover with the lid.
12. Put the terrine into a baking dish and pour in enough boiling water to come
halfway up the sides of the terrine. Cook in the oven for 2 hours or until the
centre has reached 72C on a probe thermometer.
13. Cool slightly, then press overnight in the fridge, with some heavy weights or
clean bricks.
14. Unmould the terrine and serve in slices, accompanied by toast triangles and
spicy cucumber and cashew pickle.

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