Coarse-Textured Terrines

I love making this kind of terrine because, without the need for any skill, you can make it look so beautiful. You really can’t go wrong – simply by arranging different-coloured meats and livers, and sometimes other ingredients, such as nuts, dried fruits or olives, within the mixture, an intriguing mosaic of varying shapes and shades will be revealed when the terrine is sliced.

The meat for a terrine is usually cut up by hand into small pieces or long strips (though you can process some of it in a machine to vary the textures) and is best marinated for two or three days in a wine, oil and seasoning mixture to make it more tender, succulent and full of flavour. After cooking, weigh down the terrine while cooling, so the meats become pressed together and easier to slice.