Get ahead of the game with this easy and elegant terrine. This can be made in advance and feeds a crowd — great for up and coming festive dinner parties.
Terrine was once a peasant food, but has recently got a reputation for being pretty 'swanky' and 'chefy'. I confess, I had never made a terrine before this, as I always assumed it was a bit of a 'faff'. Turns out, it's incredibly easy — with little effort I now have a sophisticated and delicious meal at my finger tips, ready for a dinner party, or a casual Tuesday packed lunch!
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.
Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.
Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!