terrine

The pounds 26.50 menu features dishes such as pheasant, foie gras and black pudding terrine, sea bass served on lobster and lemongrass ravioli, and chocolate and hazelnut steamed pudding with a baked lemon "egg." Trish hopes the first "pop-up," or temporary restaurant, will become a regular feature for fans of fine dining.

MAKING a homemade pat or terrine is quite straightforward.

1: PORK, CHERRY AND PISTACHIO TERRINE Ingredients Serves: 10-12 1 tbsp olive oil 15g unsalted butter 1 large onion, peeled and diced 2 tbsp cognac 1 tsp fennel seeds 1 large chicken breast 750g lean pork mince 75g cherries pitted and cut into eighths 2 tbsp parsley finely chopped 25g pistachios shelled and chopped roughly 14 rashers unsmoked bacon, stretched until half as long again with the back of a cook's knife Salt and pepper Directions Preheat oven to 180C/gas mark 4.

Whole terrine bulk packages of Market of Choice Northwest Game Pate with sell-by dates prior to and including 04/25/19.

The Metropole Hotel & Spa combines avocado and lentils in this hearty salad, the Fox and Hounds, Llancarfan introduces pan fried mackerel, a fabulous fish packed with nutrients, and Simon King from restaurant 1861, thinks we deserve a sweet treat to tide us over the long, dark nights - but this blood orange terrine is packed with goodness.

2 Grease a 1-litre terrine mould or loaf tin with the oil, then line with cling film.

This English pink is bursting with berry flavours and goes nicely with a fish terrine or some grilled prawns.

On the starters menu you can have ham hock & chicken terrine, piccalilli pumpkin soup with chestnuts & old Winchester cheese and sourdough.

Lay this little lot on a big, long table, impress your guests and indulge chicken & HAM TERRINE INGREDIENTS | 8 skinless and boneless chicken thighs, roughly chopped | Bunch of spring onions, finely chopped | Finely grated zest of 1 unwaxed lemon | 1 egg, beaten | 1 garlic clove, crushed | 1tsp crushed pink peppercorns, plus whole pink peppercorns to garnish | 2 juniper berries, crushed | 1tbsp cognac or brandy | Large handful of finely chopped fresh parsley | Small handful of finely chopped fresh tarragon, plus sprigs to garnish | Salt and freshly ground black pepper | 600g canned lean ham, cubed | Salad, to serve METHOD 1 Preheat the oven to 150degC/ Fan 130degC/Gas 2.

For the terrine: 3 ham hocks, on the bone, weighing abut 1 - 1.2 kg each 2 large carrots 1 leek 4 sticks of celery 1 onion 4 cloves garlic 1 bunch of thyme 2 bunches of curly parsley 5 leaves gelatine (or 11/2 x 12g sachets powdered gelatine) For the piccalilli: 400g cauliflower 140ml white wine vinegar 75ml golden malt vinegar 50g unrefined golden caster sugar 1/2 teaspoon ground turmeric 10g English mustard powder 1 tablespoon cornflour 75g small pickled silverskin onions 75g baby cornichon pickles A little fine salt Extras: A suitable terrine or similar mould A suitable jar for the piccalilli Salad leaves, tomatoes, for serving Method: First, make the piccalilli; cut the cauliflower into small, bite-sized florets.

This week, chef Lee Myers of The Whitehouse Restaurant in Lochaline shows you how to make Smoked Ham Hock Terrine.?