A beautifully fragrant spice that is used to make gin, so think of gin and you’ve got juniper. The berries are purple-black, slightly wrinkled and grown wild in hill country. They ripen in autumn, so perhaps that is why juniper is often served with game and pork, wild boar and other autumnal recipes.
It is quite pungent and a little goes a long way. When you place them in a mortar and begin to crush them, their deep fragrance and the anticipation of their flavour cannot fail to please.
This is one of my favourite starters: a terrine of tiny shreds of tender, succulent duck melded together like a pâté, then served with the dazzling depth of colour and sharpness of a confit of cranberries to counteract the richness.
This is just about the easiest terrine in the world to make because you can buy the venison and the pork ready minced. The result is a lovely, rough country pâté and the sharpness of the cranberries is the perfect accompaniment.
Subtly spiced, this wonderful jelly will give you a taste of Christmas all year round with roast meats, game, cheese or pate.
Wintry comfort food at its best - this French classic feature pork, prunes, apples and spices with a crisp potato topping. All you need to serve it with is some seasonal greens or winter carrots.
This very rich terrine is a wonderful, prepare-ahead starter or component of a buffet spread. Alternatively serve it with pickles and good bread for a lunchtime feast.
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