No loafing about

THERE is definitely a sense of satisfaction in making a delicious terrine.

They are not half as difficult as people seem to believe. If you have a food processor the time spent actually working is minimal. What will take time with a meat terrine is the marinading and cooking but these are both very easy on the chef. If I am making terrine I reserve a lazy Saturday afternoon when I am pottering about the house. The dish will then last well in the fridge for a few days and can be rolled out for an easy Sunday lunch and many snack times in between.

A pre-prepared terrine is a great addition to a dinner party, as a first course or nibbles, because it makes your life easier on the night. For this very reason it is not uncommon to find terrines or pate on the menu in the most expensive restaurants.