FARMHOUSE PATE WITH PORT JELLY

This tasty pâté is worth the effort and can be made a few days ahead.

Serves 6

For the pâté

1tbsp olive oil

70g (2½oz) shallots, finely diced 200g (7oz) pork belly, minced (ask your butcher to do this, or replace the pork belly and shoulder with 300g/ 10½oz pork mince)

100g (3½oz) pork shoulder, minced 100g (3½oz) lard or beef suet, finely chopped

100g (3½oz) chicken liver, finely chopped

3 garlic cloves, grated

½tsp mace

½tsp thyme leaves

2tbsp brandy

2tbsp port

1tsp salt

For the port jelly

200ml (7fl oz) port 50g (1¾oz) redcurrant jelly 2 leaves of gelatine

To serve

Sourdough slices and cornichons

Preheat the oven to 150°C/fan 130°C/ gas 2. Heat the oil in a frying pan, then add the shallots and sauté until translucent. Leave to cool.

In a large bowl combine the meats, lard, herbs and spices, then add the shallots, brandy, port and salt. Knead the mixture, then press it into 6 ramekins and cover each with foil.

Place the ramekins in a roasting tin and pour in boiling water so it comes halfway up the sides of the ramekins. Cook in the oven for 1 hour or until a skewer inserted in the centre comes out warm. Remove from the oven, cool slightly then chill.

Place the port and redcurrant jelly in a pan and bring to the boil, then add the gelatine and dissolve. Sieve into a jug. Remove the foil from the ramekins. Pour the jelly over each, then chill until set. Toast the sourdough and serve with the pâté and cornichons.