A simple chicken liver & pork terrine, with green peppercorns from The Good Cook by Simon Hopkinson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sherry for Madeira. Requires maturing for at least 12 hours.

  • Pamsy on October 13, 2021

    This was good and easy to make although it's a few days before you can eat it. Firstly, you start it the day before cooking and secondly, once cooked and cooled, Mr Hopkinson advises resting in the fridge for a minimum 2 days! Next time I'd reduce the alcohol as a total of 175mls seemed excessive and was not fully absorbed during the cooking process - once cooked, I poured the excess liquid away before chilling. Good with toast for a light lunch and a really useful thing to have in the fridge.

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