Paté en croute

To make the pastry, bring the water and lard up to the boil then pour into the flour and mix. Add in the eggs and, once cool enough to handle, knead for 5 minutes

Take a third of the dough and set it aside (this will be for the lid). Roll out the remaining two-thirds of dough into a sheet around 5mm thick and leave to cool. Separately roll out the dough for the lid to the same thickness

Place the minced pork shoulder in a bowl along with the diced pancetta and loin, chopped garlic and sage and mix thoroughly. Season with pink salt and white pepper and fry off a small amount to check the seasoning. Chop the foie gras into neat cubes, then gently fold it into the mixture

Line a 30cm terrine mould with the bigger sheet of pastry and fill with the pie mix. Top the terrine with the pastry lid and seal by trimming the the lid and the overhang, then rolling the sides neatly back onto the top of the pie

Preheat an oven to 200ºC/gas mark 6

Make five holes at either end of the lid. Make little funnels out of tin foil and place them into each of the holes. Egg wash the rest of the pie. Bake for 20 minutes, then reduce the temperature to 180ºC/gas mark 4 and continue cooking until the internal temperature reads 65ºC. Leave to cool, then place in the fridge to chill completely

Once the pie has chilled, make the jelly. Soak the gelatine leaves in cold water for 5 minutes and heat the beef tea (or stock) until just below simmering. Squeeze the gelatine leaves to drain, then stir them into the liquid until dissolved. Transfer to a jug and carefully pour the jelly into the pie (using the funnels to help you) until it reaches the top of the pie. Remove the funnels and return the pie to the fridge to set. When ready to serve, slice with a serrated knife and enjoy at room temperature with cornichons and mustard