Terrine de Campagne

Forcefully flavoured liver-based pates have rather gone out of fashion on restaurant menus, but this very French country-style terrine is an enduring Quaglino’s favourite. It is distinguished by its defining ingredients, which include wood pigeon, rabbit and foie gras. Slightly less than half the meats are retained as dice, which are set into a minced farce or forcemeat. This gives both contrasting textures and visual appeal.

Buy foie gras trimmings if you can; and wood pigeon, whic