Olivia Potts Olivia Potts

Why terrine is the perfect Christmas starter

Illustration: Natasha Lawson 
issue 09 December 2023

When you’re planning Christmas, the big event is the easy bit. No, hear me out. It’s obviously a production – a feast! – more of an exercise in logistics than it is complicated cooking, making sure all the many elements come together at the correct moment.

I’m not trying to underplay the amount of effort that it takes, but in terms of the constituent parts, it’s relatively straightforward.

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Olivia Potts
Written by
Olivia Potts
Olivia Potts is a former criminal barrister who retrained as a pastry chef. She co-hosts The Spectator’s Table Talk podcast and writes Spectator Life's The Vintage Chef column. A chef and food writer, she was winner of the Fortnum and Mason's debut food book award in 2020 for her memoir A Half Baked Idea.

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