How to make pâté de campagne

1. Meaty ingredients (from left). Caul fat, 250g pig's liver, 2 rashers unsmoked back bacon, 250g pork backfat, 500g pork shoulder
Photograph: Tim Hayward

2. Cut all the meaty ingredients into rough 2cm cubes
Photograph: Tim Hayward

3. Marinade ingredients. A few sprigs of parsley, 5 cloves of garlic, shallots, fresh thyme, 75g sherry, 75g white wine, 3 allspice berries. Chop everything finely, crush the berries with the side of the knife ...
Photograph: Tim Hayward

4. ... and munge the whole lot together in a plastic bag along with a really healthy amount of black pepper. Leave in the fridge for at least 24 hrs
Photograph: Tim Hayward

5. Chop everything to a fine mince with an antique mezzaluna as I've done here ...
Photograph: Tim Hayward

6. ... naaahh. Only kidding. Shove everything through a coarse mincer plate or blitz lightly in a food processor. Don't puree unless you like things boringly smooth (this is pate de campagne not pate de suburb)
Photograph: Tim Hayward

7. Prepare your tin. This is a purpose built terrine tin with a sliding lid (£11) but you can use a regular loaf tin with sloping sides. If you are a perfectionist, you can cut a lid from a piece of wood or thick card and wrap it in foil
Photograph: Tim Hayward

8. Line your tin with a layer of foil, a layer of clingfilm and a single layer of caul fat. Try to keep the fat evenly spread out - it's mainly a decorative wrapping. If you can't get caul fat you can also line the tin with bacon rashers (bacon, in my experience, is never inappropriate)
Photograph: Tim Hayward

9. Add an egg and 15g of salt to the mixture and work through with your hands. Turn on the oven and pre-heat to 180C
Photograph: Tim Hayward

11. Wrap the clingfilm round to form a tight seal and then close up the foil before closing your lid or dropping on your foil-covered board (the lid isn't absolutely vital but it makes for a much more elegant finished product)
Photograph: Tim Hayward

12. Place the tin in a big roasting pan and pour in boiling water to just below the level of the top of the terrine tin. Slide carefully into the pre-heated oven and allow to cook gently for two and a half hours
Photograph: Tim Hayward

13. Remove the terrine from the oven and weight the lid. Do not be tempted to unwrap and peek in at this stage. Once it's at a handleable temperature, transfer to the fridge overnight, keeping the weights in place
Photograph: Tim Hayward

14. Unwrap, like a large and meaty pass-the-parcel. Whilst cooling, the pate will have reabsorbed most of its juices and fats which will then have set
Photograph: Tim Hayward

15. Wipe the surface clean of excess jelly and fat to expose that lovely layer of caul. If you're feeling rustic, you can smear the jelly on your bread before serving. I know I do
Photograph: Tim Hayward

16. When sliced, the pate should be evenly pink throughout
Photograph: Tim Hayward

17. Serve with bread, cornichons and, for real authenticity, tongue-furringly rough plonk
Photograph: Tim Hayward