Terrines by France’s world-leading makers Rougie provide a true slice of luxury. 

Aside from flavour, it could be argued that the beauty of a good terrine is the way in which it spans the culinary spectrum by being satisfyingly rustic and honest yet with and air of elegance and sophistication. 

A well-made terrine has, appropriately enough for a native dish of France, a certain ‘je ne sais quoi’, delivered via the simple but brilliant alchemy of pork fat, game, forcemeat and spices, a taste true of the earth that can be elevated to sublime heights by using the right, high-quality meats alongside a palette of carefully chosen companion ingredients, whether it be fruit, herbs, wild mushrooms or chestnuts, Champagne or Armagnac. 

Perfect as a light lunch, an evening starter, or as part of a buffet, a good terrine makes a welcome addition to any menu, and can be served hot or cold with little more necessary accompaniment than good toast and cornichons or a crisp green salad. 

What you choose to serve can have a dramatic effect on warm summer days

In weather like this it certainly doesn’t hurt to take a few dietary tips from our neighbours in warmer countries bordering Mediterranean, not to mention the advice of some nutritionists who’ve recently compiled a ‘does and don’ts’ list of what to enjoy and what to avoid on your plate when things get hot. 

According to experts, tucking into watermelon, turmeric and reducing the carbohydrates and protein in your diet are all sure-fire ways to create dishes that help customers beat the heat.