Pork and walnut terrine
Terrines seem sophisticated and intimidating but they’re only as complicated as you make them. Like many French dishes, it’s worth working through the fear factor for the result. A good butcher will be able to roughly mince the pork belly and pork shoulder, cutting out that tiresome task. Then there’s little to do but mix everything together, marinate and then cook, making this a perfect, basic-skills, one-pot wonder. The prunes can be omitted but they do add a creamy, sweet flavour and break up the meatiness. All the cooking is done the day before, so the creator can affect an air of effortlessness when serving. The trickiest part of making a terrine is often the inversion from tin to platter. The baking paper and bacon should help dislodge it but if not, run the outside of the tin under hot water for 10 seconds to loosen before flipping. Add a salad, a pile of cornichons, bread and wine, and this is an impressive lunch or glamorous party snack.