Makes one 9-inch loaf. You can make this terrine in just about any mold, but traditionally the French use a long skinny loaf pan with a fitted top. The top has a small hole in it that vents steam ...

Our cookbook of the week is Tasting Paris by award-winning French food writer Clotilde ... Her light and flavourful country terrine uses accessible ingredients and a straightforward process.

One of the great things about a classical French terrine is its flexibility. You can swap the meats, herbs and vegetables with the seasons, and voila! You get a lovely chunky, rustic result.

Preheat oven to 160°C and line terrine mould with baking paper. Place all the ingredients, except speck, in a large bowl and add black pepper. Using your hands, mix until well combined, then set ...

Instructions Preheat the oven to 180˚C (fan-forced). Grease a 1.2 litre terrine mould (with a lid) well with spray oil, ensuring you grease all sides. Line the greased tin well with plastic wrap ...