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Party food: terrines and pates
A home-made terrine or pate is useful for a buffet: serve it with bread, salad and the fruity relishes and pickled onions.
Terrine with Three Cheeses
This is a real winner: a light terrine made with three luscious Italian cheeses – ricotta, buffalo Mozzarella and Gorgonzola Piccante. It's perfect for a first course for eight people, or I like to serve it as a light lunch, with a green leaf salad and some walnut bread.
Terrine of Venison with Juniper and Pistachio Nuts and Cranb
This is just about the easiest terrine in the world to make because you can buy the venison and the pork ready minced. The result is a lovely, rough country pâté and the sharpness of the cranberries is the perfect accompaniment.
Pheasant Terrine
This is excellent served as a light lunch with lovely crisp gherkins and lightly toasted bread. It also goes a long way at a help-yourself buffet party, or as a first course with some Cranberry and Onion Confit – but don't be tempted to serve too big portions as a first course because it is very rich.
Rillettes de Tours
This is famous around the Loire district of France and sold everywhere in charcuteries – sometimes in thick chunks from a large terrine or packed into little pots. I would recommend this for anyone who doesn't like liver pâtés.
Coarse Country Pate - Recipe cost £9.90 (83p each)
If you long to eat some of the rough country pâté available all over France, but in short supply here, why not make some? You won't believe how blissfully easy it is, and using a processor instead of buying the meat ready-minced makes it coarser and chunkier.
