Rustic country-style pâté

This Rustic Country‑style Pâté brings together smooth, rich pork livers with minced pork belly and shoulder, then binds everything with eggs, double cream and a splash of Madeira and brandy for a deeply savoury, gently spiced terrine. The porky, liver‑led texture is kept moist and luxurious by the lardo casing and slow water‑bath roast, while the sharp cornichons, crusty baguette and peppery Dijon mustard on the side balance the richness perfectly. It is ideal for a charcuterie‑style spread or as a hands‑on weekend project that rewards you with several days of slicing and sharing.

By Matt Tebbutt
From Saturday Kitchen Recipes

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Nutri‑Score C reflects a high‑fat, protein‑rich pork terrine with moderate calorie density from pork belly, lardo and cream, offset by relatively low sugar and some fibre from the salads and bread served alongside.

Per serving (approx.): 460 kcal, Fat 38g, Carbs 8g, Sugars 2g, Fibre 1g, Protein 22g.

Equipment

• Chef knife →
• Bowl →
• Meat grinder→
• Terrine mould
• Bayonet knife
• Roasting tray
• Thermometer→

Method

1. Mixing and seasoning the pâté (30–40 minutes)

1. Preheat the oven to 180°C / 160°C fan / Gas 4 so the terrine can go straight into a steady, gentle heat once it is assembled.
2. Put the pork livers, minced pork belly, minced pork shoulder, garlic, shallots, Madeira, brandy, beaten eggs, double cream, fresh thyme and quatre épices into a large bowl and season well with salt and pepper.
3. Mix thoroughly with your hands or a spoon until the mixture looks homogenous and slightly sticky.
4. Take a small spoonful of the mixture and fry it in a pan until cooked through, then cool slightly and taste it, adjusting the salt, pepper and spice if needed because the flavours will be fainter once chilled.

2. Lining the terrine and forming the terrine (10–15 minutes)

5. Line a 30 x 8 cm terrine with overlapping slices of lardo, letting the edges hang over the sides so they can be folded over the top.
6. Pack the seasoned pâté mixture into the terrine, pressing gently so there are no air pockets but not over‑compacting it.
7. Fold the lardo over the top of the mixture so the pâté is fully wrapped and then place a fresh bay leaf on top along with a dusting of dried thyme.
8. Cover the terrine with a lid or foil and place it inside a large, deep roasting tray.

3. Baking the terrine in a water bath (1¼–1½ hours)

9. Pour hot water into the roasting tray so it comes halfway up the sides of the terrine to cook it gently and evenly in a bain‑marie.
10. Place the tray in the preheated oven and bake for about 1¼–1½ hours, watching for the top to set and the centre to feel firm but still slightly soft; an instant‑read thermometer should read around 60–65°C in the middle.
11. Remove the terrine from the oven and let it cool in the water bath until safe to handle, then lift it out and cool further at room temperature.
12. When cool, wrap it tightly and place it in the fridge overnight to allow the flavours to meld and the terrine to set cleanly for slicing.

4. Turning out and serving (10 minutes)

13. Unwrap the chilled terrine and turn it out onto a board so the shiny, lardo‑sealed surface faces up.
14. Slice the pâté into even portions using a clean, sharp knife wiped between cuts for neat slices.
15. Serve the slices with the cornichons, Dijon mustard, toasted baguette pieces, thinly sliced salami and a small bowl of curly endive salad so guests can build little open‑faced bites with crisp salad, tangy pickles and a smear of mustard.