Dinner & Party – Rose Prince

Rose Prince is a UK food writer, cooking teacher and cookbook author who has been bestowed this praise by Nigel Slater: “Every kitchen needs a Rose.” I am in agreement after reviewing her latest book, Dinner & Party Gatherings Suppers Feasts.

In Dinner & Party, the author shares a collection of practical recipes that are ideal for entertaining along with concrete advice to guarantee stress-free enjoyable dinner parties and celebrations.

The litmus test for measuring the success of a dinner party, writes the author, is that that the party-giver enjoyed their day as much as the guests. So that we pass this test, she guides us through the basics of timing and preparation along with scrumptious recipes and gorgeous photographs. 

Rose covers it all and brilliantly – Pigeon breasts with figs and pearl barley; Lemon risotto, Crispy potato cakes with garden peas and lettuce sauce, and the classic Cassoulet – are examples of the dishes here. There is aVegetable biryani with coconut baked under a pie crust that looks like a show stopper. I stopped today in the snow (yes, it is already snowing in Colorado) and bought all the ingredients to make this dish this week. I’ll be adding my photograph later and I am hoping it looks a fraction of how amazing Rose’s does. (Updated with my photo – the recipe is incredible!)

Also included are several menus for various party themes – Persian Feast, Indian Feast and Summer Lunch as well as holiday menus and recipes, incredible looking desserts and more. Everyone who loves to entertain needs this book – it is a must have and beautifully done. 

Special thanks to Seven Dials for sharing the recipe below for our members as well as providing three copies of this beautiful book for our members, worldwide. Be sure to scroll down to enter our giveaway. 


Pork, duck and pistachio terrine 
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Adaptable through the seasons and easy enough for large numbers, I love to make baked terrines like this one. They look so ‘brown’ in the pot after baking but when you cut that first slice, to reveal a mosaic of shell-pink and buff-coloured meats threaded with nuts and/or preserved fruits, it feels like just reward for the initial patience needed to ‘build’ the terrine. It is very important to buy free-range pork mince and meat for a terrine, because intensively reared pork releases a white liquid during cooking, overly shrinking the terrine.

Think of the following recipe as a ‘blueprint’, which can be modified through the seasons – see the options opposite.

Serves: 6-8

Serving dish: 1-litre terrine dish or loaf tin

  • 30g butter
  • 1 garlic clove, finely chopped
  • 1 large shallot, chopped
  • 300g pork shoulder meat, cut into 1cm chunks
  • 500g pork mince
  • 1 tsp thyme leaves
  • 1 tsp salt
  • ½ tsp fresh ground black pepper
  • 60ml port
  • 1 egg, beaten
  • 30g softened butter, for greasing
  • 16 slices pancetta
  • 6 soft dried figs, halved
  • 70g unsalted pistachio nuts
  • 1 x 200g duck breast, or two smaller ones, cut into long strips along the grain of the meat
  • 2 bay leaves
To serve:
  • bowl of pickle or chutney
  • cornichons (pickled baby gherkins)
  • hot toast and butter
Preheat the oven to 200°C/fan 180°C/400°F/Gas 6. Melt the butter in a pan and add the garlic and shallot. Cook for 2 minutes over a medium heat until soft, cool for a few minutes then put in a bowl with the pork, the thyme, salt, pepper and port. Leave to marinate for 1 hour then mix in the egg.

Rub the inside of the terrine dish with the softened butter then line it neatly with 12 of the pancetta slices, laying them side by side across the width of the dish and allowing them to hang down the outer side, ready to wrap around the contents later. Pack one half of the marinated pork mixture into the terrine.

Push half of the fig halves into the pork mix in the terrine – so that they run in a line the length of the dish – then do the same with half of the pistachios. Next, lay the duck breast strips lengthways along the dish. Cover with a 1cm-layer of the pork mix then another line of fig halves and the remaining pistachios. Finally, cover with the remaining pork mix, heaping it higher in the centre of the terrine to make a loaf shape.

Place the bay leaves on top, then bring the pancetta (hanging down the side of the dish) up and over the contents, wrapping them. The terrine is now ready to bake.

Cover the dish with a lid or foil and place it in a roasting tin containing 3cm of boiling hot water. Bake for 1¼-1½ hours until the meat has shrunk a little from the side of the dish. Add more water to the pan if it evaporates during cooking.

Remove the terrine from the oven and leave to cool. You will notice how the juices around the meat are reabsorbed as it cools. Chill until needed, wrapped in foil.

To serve, use a spatula to lift the terrine out of the dish. With a very sharp carving knife, cut a 2cm-thick slice for each person. Serve with hot buttered toast and pickles.

Options: For duck, use lean skinless fillets of any game bird, venison loin, chicken, rabbit, pork loin or the cheaper tenderloin or wild boar. For pistachios, use walnuts or hazelnuts; for dried figs, use dried plums; for port, use wine, cider, gin or sherry. Apple juice can also be used in place of alcohol. 

Recipe is from Rose Prince’s Dinner & Party Gatherings Suppers Feasts. Published by Seven Dials. Photography (c) Matt Russell* 


The publisher is offering three copies of this book to EYB Members worldwide. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on November 16th, 2017.

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  • horselady57  on  October 9, 2017

    Buffalo mozzarella rolls with prosciutto and peach, sounds delicate, easy but fancy!

  • Alicia  on  October 9, 2017

    Sounds delicious!

  • matag  on  October 9, 2017

    Limoncello crepes

  • heyjude  on  October 9, 2017

    Chou Chou Pudding

  • sarahj22  on  October 10, 2017

    Creamed squash and apple soup with porcini buttered toasts and chestnuts.

  • cookingalice  on  October 10, 2017

    Tomato flatbreads

  • Kristjudy  on  October 10, 2017

    Poached eggs with salmon tartlets

  • AGENT99  on  October 10, 2017

    Fennel and apple with toasted walnut pesto

  • lgroom  on  October 10, 2017

    Tomato flatbreads

  • kmn4  on  October 10, 2017

    Rich fruit cake

  • Shelley.b  on  October 10, 2017

    Tomato flatbread

  • Rinshin  on  October 10, 2017

    poached eggs and crab tart

  • bstewart  on  October 10, 2017

    Tomato flatbreads!

  • lpatterson412  on  October 10, 2017

    Victoria Sandwich strawberry cake!

  • sgump  on  October 10, 2017

    I like the idea of the apricot and pecan macaroons!

  • ktwalla  on  October 10, 2017

    Pork, Duck and Pistachio Terrine

  • ravensfan  on  October 10, 2017

    Asparagus with Hollandaise

  • laffersk  on  October 11, 2017

    Christmas pudding and brandy butter

  • Siegal  on  October 11, 2017

    Rich fruit cake sounds great

  • sarahawker  on  October 11, 2017

    Victoria sandwich strawberry cake

  • Larkspur  on  October 11, 2017

    Aubergine Tart

  • Foodycat  on  October 11, 2017

    THe iced chocolate parfait sounds fab.

  • ncollyer  on  October 11, 2017

    Clafoutis with Pears sounds delicious,

  • Seren_Ann  on  October 12, 2017

    I'd love to try the slow-roasted duck legs with spiced barley, sounds delicious !

  • Livia  on  October 12, 2017

    It has got to be Pork, duck and pistachio terrine

  • Astrid5555  on  October 12, 2017

    Baked penne with chopped beef, pancetta and chicken livers!

  • AdamTheAmateur  on  October 12, 2017

    Fennel and apple with toasted walnut pesto (page 39) looks good to me!

  • Littlebirdchoc  on  October 12, 2017

    While my first thought was to head towards the Butternut Squash Tart – my mind keeps wandering back to the Veg Biryani Jenny talked about!!!

  • trudys_person  on  October 12, 2017

    Coconut Chilli Chicken sounds delicious!

  • annieski  on  October 13, 2017

    Carrot pickle

  • SnarkyLarane  on  October 13, 2017

    Classic fish pie sounds good!

  • mpdeb98  on  October 13, 2017

    Asparagus tart

  • lils74  on  October 14, 2017

    I would make either the Aubergine Tart or the Asparagus Tart – both sound delicious!

  • Kelos  on  October 14, 2017

    Poached egg and herb tartlets with caper and lemon dressing 🙂

  • Dmartin997  on  October 14, 2017

    Coconut chili chicken

  • Scotsman61  on  October 14, 2017

    Limoncello crepes

  • sugo  on  October 15, 2017

    Fish cakes with lemongrass and coriander

  • PennyG  on  October 15, 2017

    Vegetable biryani with coconut baked under a pie crust

  • ladybrooke  on  October 15, 2017

    I'd make iced chocolate parfait.

  • lindaeatsherbooks  on  October 16, 2017

    I would like to try making the fish cakes with lemongrass and coriander.

  • skipeterson  on  October 16, 2017

    Coconut chilli chicken

  • robynsanyal  on  October 16, 2017

    Coconut Chilli Chicken

  • rchesser  on  October 17, 2017

    Classic fish pie.

  • RichardMosse  on  October 17, 2017

    Chou Chou pudding

  • iza27  on  October 18, 2017

    Slow-roasted duck legs with spiced barley

  • LaurenE  on  October 18, 2017

    Poached eggs with salmon tartlets

  • kitchenclimbers  on  October 18, 2017

    limoncello crepes

  • lapsapchung  on  October 19, 2017

    Pigeon breasts with figs and parsley pearl barley

  • hibeez  on  October 19, 2017

    while simple, I'd try the carrot pickle, as I just harvested some enormous carrots!

  • stitchan  on  October 19, 2017

    Poached egg and crab tartlets

  • JenJoLa  on  October 20, 2017

    Fish cakes with lemongrass and coriander

  • LizyB  on  October 20, 2017

    Butternut squash tart

  • sweetmarah  on  October 20, 2017

    Creamed butter beans with flatbreads, fresh herbs, olives and feta

  • Niki  on  October 20, 2017

    New potato and watercress frittata

  • kennethjohngilmour  on  October 20, 2017

    Buffalo Mozzarella Rolls with Prosciutto and Peach found on page 56!

  • RSW  on  October 20, 2017

    Fennel and apple with toasted walnut pesto (

  • heyjude  on  October 20, 2017

    Apricot and pecan macaroons

  • sequoia55  on  October 20, 2017

    Clafoutis with Pears

  • permie_girl  on  October 21, 2017

    Fish cakes with lemongrass and coriander

  • Joy001  on  October 21, 2017

    Whisky and pepper-cured salmon

  • jim.windle  on  October 21, 2017

    Pork, duck and pistachio terrine

  • tararr  on  October 21, 2017

    fish pie

  • cookshelf58  on  October 21, 2017

    Rich Fruit Cake

  • pokarekare  on  October 21, 2017

    Asparagus tart – because ihave a glut of it at the moment!

  • chimpbob  on  October 22, 2017

    Limoncello crepes

  • contest718  on  October 22, 2017

    Fish cakes with lemongrass and coriander

  • Jenamarie  on  October 22, 2017

    Whisky and pepper-cured salmon sounds delish!

  • AngelaLCooks  on  October 22, 2017

    Potato & herb tart!

  • v.t  on  October 23, 2017

    Beef bone marrow and beetroot soup 🙂

  • rglo820  on  October 23, 2017

    So many things sound amazing but I'd start with the roast bone marrows with parsley-caper relish and toast!

  • lhudson  on  October 24, 2017

    Limoncello crêpes sound wonderful.

  • ccav  on  October 25, 2017

    Lemon risotto with rocket and rocket flowers

  • Dutchmary  on  October 25, 2017

    Tomato an mustard tart

  • Julia  on  October 25, 2017

    Pork, duck and pistachio terrine.

  • t.t  on  October 25, 2017

    Aubergine tart

  • qjamanka  on  October 26, 2017

    Creamed squash and apple soup with porcini buttered toasts and chestnuts – sounds perfect for the fall

  • milliganf190  on  October 26, 2017

    Poached egg and herb tartlets with caper and lemon dressing

  • Njpadget  on  October 26, 2017

    Limoncello crepes

  • silversand  on  October 26, 2017

    Raspberry angel food cake with raspberry jam and cream

  • rejcooks  on  October 28, 2017

    I'm a sucker for roasted bone marrows!

  • rrwrites  on  October 28, 2017

    scented honey

  • musingsondinner  on  October 29, 2017

    Roast squash puff pastry pie with watercress and fresh goat's curd! Perfect for my (many) vegetarian friends, but also sounds delicious in its own right

  • Uhmandanicole  on  October 30, 2017

    Roasted mushrooms on sourdough toast with a red wine sauce

  • RickPearson54  on  October 30, 2017

    Fish pie

  • bibliophile02  on  October 31, 2017

    Asparagus tart

  • fiarose  on  October 31, 2017

    elderflower and lime mojitos, or char ceviche!

  • jd5761  on  November 1, 2017

    the terreine above sounds lovely but I think it would have to be the asparagus tart

  • ninaarahgnis  on  November 2, 2017

    Guinea fowl, chicken and leek pie!

  • Katiefayhutson  on  November 4, 2017

    Limoncello crepes

  • madelainelc  on  November 8, 2017

    Fishcakes with lemongrass and corriander. I am a huge fishcake fan!

  • IngridO  on  November 8, 2017

    Pigeon breasts with figs and parsley pearl barley

  • Shana.  on  November 10, 2017

    asparagus frittata

  • Amandaspamanda  on  November 11, 2017

    Rice-paper garden rolls with cucumber, watercress and avocado, with honey and lime sauce – I love spring rolls!

  • dvajefink  on  November 13, 2017

    Asparagus tart

  • AnnaZed  on  November 13, 2017

    Little Lyonnaise salad

  • jmay42066  on  November 16, 2017

    Rich Fruit Cake

  • SheenaSharp  on  November 16, 2017

    Fennel and apple with toasted walnut pesto!

  • orchidlady01  on  November 17, 2017

    Potted crab with Melba toast and Fish cakes with lemongrass and coriander

  • ptkcollins  on  November 17, 2017

    Guinea fowl chicken and leek pie

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