From beetroot and vegetable terrines to duck, salmon or seafood - find lots of homemade terrine recipes that are perfect for a relaxed weekend lunch or impressive dinner party starter.
A creamy fish terrine makes a sophisticated starter for a special occasion – and requires a surprisingly small quantity of salmon.
Bullys Restaurant on Cardiff Road offers an exciting dining experience. On the menu is selection of mouth watering cuisine cooked by Chef Nordine Zouaoui using a fusion of French and Welsh ingredients
This gorgeous pheasant terrine recipe has been in our family for years and is always requested during the shooting season when there is an abundance of pheasant. This recipe also works great for partridge and grouse in place of the pheasant. Serve with some fresh crusty bread and a nice chutney.
The distinctive duck flavour of this terrine, heightened by the hint of orange, is perfectly complemented by the sweet leeks and fresh green beans. A small amount of duck fat is included, but there is still much less fat than would be found in a traditional recipe. This terrine will keep in the fridge for up to 4 days.
A delicious and very healthy recipe that can be done any time of the year with different vegetables. You can use tarragon if you can't find sorrel. It's perfect for a party!
Lean venison makes a great terrine. Mixing it with pork and then marinating the meats in port and spices will give it extra flavour and add moisture. Serve the terrine sliced with a mixed salad and wholemeal or Granary bread for a delicious lunch, or use it in sandwiches. It can also be served as a starter for 8.
A mixture of haggis, sausage meat and herbs cooked together with soy sauce, Worcestershire sauce and red wine. Great for burns night.
Wrapped in shining green vine leaves and studded with stuffed green olives, this creamy terrine is a real winner. It is made with tender flageolet beans and curd cheese, and subtly flavoured with garlic. Serve it with crisp chicory leaves, fresh orange segments and crusty French bread for an unusual and attractive starter.
This luxurious dish can also be served as a meatless main course.
A fish version of the popular old English meat dish brawn, this light, low-fat chilled terrine makes a fine summer main course. Best if refrigerated for 6-8 hours or until completely set.