Chunky country pork terrine

1. Chop the onion, garlic and livers and process in a food processor until well mixed.
2. Place the mince in a large bowl, then add the liver mixture with the herbs, salt, pepper and brandy.
3. Mix until well blended. Arrange the bacon slices over the base and up and over the sides of the terrine or loaf dish (10cm x 22cm x 7cm).
4. Place a third of the mixture in the terrine. Slice the pork fillet into thin strips, then place half the strips on top of the mixture.
5. Cover with a third of the mixture and lay the remaining pork strips on top. Finally, add the rest of the mixture and pack down well, bringing the bacon over the top to seal.
6. Decorate with fresh bay leaves and cover the terrine tightly with foil. Place in a dish of hot water that comes halfway up the side of the terrine.
7. Bake in a preheated 180°C oven for 1½ hours. To test whether the terrine is cooked through, pierce with a skewer.
8. If it is cooked, the juices should run clear. Remove the terrine from the oven and weight it by placing heavy tin cans on top while it is cooling.
9. Refrigerate when cool and leave for a day or two for the flavours to develop. To serve, slice and present with a fruity chutney and plenty of crusty bread.

Chicken and spring vegetable terrine

1. Slice the shallots. Melt the butter in a small heavy frying pan and gently sauté until the shallots are soft and translucent.
2. Cool. Peel the carrots and cut into quarters lengthwise. Blanch in lightly salted boiling water until tender. Refresh in cold water and cool.
3. Trim the fennel bulbs and cut into long thin strips. Blanch in lightly salted boiling water until tender. Refresh in cold water and cool.
4. Top and tail the beans, then blanch in lightly salted boiling water until tender. Refresh in cold water and cool.
5. Preheat the oven to 160°C. To make the mousse, ensure all ingredients are ice-cold to stop the mixture splitting.
6. Pulse the chicken in a food processor until reasonably smooth, then add the egg and continue to blend  for about a minute.
7. Add half the cream and blend thoroughly using a spatula between blends.
8. Now incorporate the remaining cream, this time pulsing the food processor and taking care not to overwork the cream.
9. Fold in the shallots, zest, herbs, cayenne and salt. Line a terrine tin with baking paper. Divide the mousse into 4 equal portions.
10. Spread a quarter of the mousse on the bottom to form a layer. Cover this with the beans.
11. Spread another quarter of the mousse over this, topping with the prepared carrot strips.
12. Spread the third quarter of the mousse over, topping with the fennel. Finish with the remaining mousse and pack down well.
13. Cover with foil, place the terrine tin in a baking dish filled with hot water and bake in the oven for 45 minutes or until the terrine springs back when lightly pushed with your finger.
14. Remove the terrine from the oven and cool. To serve, turn out and slice neatly. Serve with mayonnaise and lemon wedges.