Lavender-Scented Foie Gras Terrine

I have no qualms about eating foie gras and I take as much care in choosing it as I do with other food, checking its provenance. I would no more eat foie gras of uncertain origin than I would eat bacon and eggs from factory-farmed pigs and chickens. Indeed, I find it curious, and not a little hypocritical, that we are allowed to import foie gras into Britain but may not produce it here, where the most stringent welfare and quality standards could be applied. I know seve