Country pate recipe

This rustic and refined French pâté is a rich liver paste that's ideal for a dinner party to impress your guests

Australian Gourmet Traveller and Jeremy and Jane Strode from Bistrode French entree recipe for rabbit and pistachio terrine

A method for making a thoroughly professional job of a terrine, as demonstrated by Valentine Warner

When I was a child, my mother bought small cans of potted meat and spread it on bread to make sandwiches. I didn't think much of it at the time, but I should buy some to try again, or make my own. In the days before electric refrigeration, if meat couldn't be eaten right away,

The pithivier is, without doubt, a not-so-humble pie. But never fear, Nagi Maehashi is here to break it down.

This simple recipe for Brandied Chicken Liver Pâté will give you enough pate to fill two 170ml pots or ramekins. The pâté is very rich and full of taste and can be eaten with crackers or Melba toast.

Studded with pistachios, this country-style chicken terrine would be excellent made with duck as well. Serve with relish and fresh bread.

Hugh Fearnley-Whittingstall's potted duck: 'Rich and savoury.' Photograph: Colin Campbell for the Guardian

Turn a collection of offal into delicious French country paté