A hearty country pâté that makes a fantastic, rustic lunch or starter with plenty of crusty bread, pickles, chutney, butter and salad. Made with what Tim calls “good fatty pork”, which is coarsely minced to produce a satisfyingly meaty finish. The pork is combined with pork liver, cream, bacon and traditional spices, as well as garlic and onions that have been softened in butter and reduced in a little white wine. The whole thing is baked into a terrine, available to buy whole or in smaller slices. Rich, intense and full of flavour – the sort of pâté that wants to be enjoyed with plenty of Côtes du Rhône.