From stylish starters and main courses to simple snacks for parties or picnics, there is a pâté or terrine to suit every taste and every occasion. They're easy to prepare and packed with flavour. In this varied and imaginative collection of recipes, Fiona Smith gives these traditional favourites a lighter, modern twist. Pâtés and terrines made with Vegetables are terrific. Try the spicy Lentil, Carrot and Coriander Pâté or the colourful Piquant Goats' Cheese and Grilled Red Pepper Terrine — perfect for a picnic. The Fish and Seafood chapter includes simple ideas, such as Smoked Mackerel and Preserved Lemon Pâté, as well as more elaborate recipes like Pressed Salmon and Leek Terrine. Chicken Liver Pâte is a classic Poultry recipe and features here alongside modern additions such as Turkey, Caper and Chilli Pâte. Many traditional pâtés and terrines are made with Meat and Game, such as Duck Terrine and Pâté Maison, but there are also more exotic recipes like Spiced Duck Rillettes with Sumac Crisps or Prosciutto and Pumpkin Terrine with Celeriac Salad.