Terrine

Terrine is a dish cooked and served in a deep, usually rectangular mould, often with visible layers or chunks. Pâté is generally smoother, though the names overlap and some terrines are finely minced.

Pack the mixture firmly into its mould, cover it and bake it in a roasting tin of hot water; the water should come about halfway up the sides. Follow a tested recipe for the temperature and cooking time, then cool the terrine under a light weight so it holds together when sliced.

Chill it thoroughly, then use a thin, sharp knife warmed under hot water and wiped dry between slices. Serve it cool, not icy, with toast or crusty bread, cornichons and a sharp chutney or mustard.

Its rich, savoury flavour works well with tart or crisp accompaniments: cornichons, pickled onions, chutney, mustard, salad leaves or toasted sourdough. A fruit chutney is especially good with a game or pork terrine.

Keep it covered in the fridge and use it within two days of opening. Don’t leave it at room temperature for more than two hours, and use a clean knife each time you serve it.

Yes. Wrap individual slices tightly, or freeze the whole terrine in an airtight container; thaw it in the fridge and eat it within a day. The texture may become a little less smooth after freezing.

Terrine has more protein: 26 g per 100 g, compared with 13.2 g in duck terrine. Recipes differ, so this comparison is between the foods as listed.