Rich pâtés, rustic terrines and other classic charcuterie preparations that can be made in the home kitchen. From smooth liver pâtés to substantial country-style terrines, this section explores traditional techniques alongside practical homemade recipes.
A rich and silky chicken liver pâté with earthy porcini mushrooms and a generous splash of brandy. Butter, gentle spices and cream create a smooth texture, while porcini adds a deep woodland flavour that turns a simple liver pâté into something special.
2026-09-01 16:04
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A smooth and buttery chicken liver pâté with the delicate fruity warmth of pink peppercorns and a splash of brandy. Some of the peppercorns are gently crushed into the pâté while others are folded through at the end, adding bursts of flavour and beautiful pink-red colour.
2026-09-09 17:50
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A classic German-style Schweinesülze made from slowly cooked pork knuckle set in its own naturally collagen-rich stock. Prepared in a simple loaf tin, this recipe shows how pork knuckle can produce a beautifully firm aspic without automatically reaching for commercial gelatin.
2026-10-02 19:25
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A delicious homemade lamb shank aspic with tender slow-cooked lamb, carrots, pickled gherkins and peppers, set in a lightly seasoned, tangy meat jelly. A traditional-style cold-cut terrine that is surprisingly easy to prepare at home.
2026-10-17 17:34
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