The Guardian’s Observer Food Monthly has a fun article from Stéphane Reynaud on making terrines. But not just porky terrines—there’s a recipe for spring vegetable terrine with petits pois, new carrots and herbs; a smoked halibut and horseradish terrine; a meaty terrine beaujolaise made with piggy bits; and a milk chocolate crepe terrine.
All the recipes are here. You could throw a dinner party serving nothing but terrines from appetizer to dessert…is that brilliant or horrifying? Discuss.