Terrine

Hugh Fearnley-Whittingstall said it would be a cinch to make this game terrine; it was twenty past midnight by the time we took our crafted brick of layered meat out of the oven, and pressed it with the weight of three bricks and a cookery book.

I don’t think I’ve ever handled so many different types of animal meat in one evening, as chicken liver, pheasant, duck, pigeon breast and sausage meat each passed through my hands, layered one atop the other with a sprinkling of salt and pepper in between. This morning the kitchen is heavy with the smell of thyme, parsley and rich, mellow meats; this hearty, solid terrine seems like the only thing we should be eating at the turn of winter.

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