Lafitte Landes Terrine

This Landes terrine contains 25% duck foie gras bloc. It makes a good beginning when you want something savoury, satisfying and easy to enjoy with bread. Its appeal is in the whole mouthful: a rich charcuterie bite, a crust that gives a little crunch, and a fresh accompaniment that makes you ready for the next piece. It is the sort of starter that can comfortably become lunch.

For this Landes-style plate, keep the contrasts clear. Try the terrine with plain bread first, then add a small cornichon or a few thin slices of apple. The pickle gives sharpness; the fruit offers a gentler, crisp change of pace. A few dressed leaves bring another texture without crowding the plate.

Choose a terrine for the pleasure of a substantial savoury course rather than a collection of tiny garnishes. It works well when the rest of the meal is simple: perhaps something roasting in the oven and a bowl of salad ready to follow. The first plate already gives you good reason to sit down and enjoy the table.

• A loaf with character: Serve with TPK&B Country Classic Sourdough Bread, fresh or lightly toasted. Its crust gives a welcome contrast to the terrine and makes a small starter feel satisfyingly complete.
• Apple and cornichons: Put a few thin apple slices and cornichons beside the terrine. Move between their gentle sweetness and sharper acidity, keeping some bites plain so the savoury centre of the plate remains clear.
• A first course with a fresh finish: Add bitter leaves with a little vinaigrette and pour a bright, medium-bodied red wine. The salad and wine bring a lighter register to the meal, making this an inviting start before a simple roast or vegetable main.

Lafitte took root in Montaut, in the Chalosse hills of the Landes, when Pierre Lafitte began supplying regional restaurateurs in 1920. After him, Léon and Solange developed the family business; from 1970, the next generation helped take its food to more tables in France and abroad.

A regional terrine makes a natural introduction to that world. It brings the idea of the Landes kitchen into an ordinary meal, where a loaf and a few good accompaniments can be enough to start. You do not need a special occasion to enjoy food with a sense of place. Sometimes a generous first plate, shared at lunch, is the nicest way to make the introduction.

Store the unopened tin at ambient temperature, away from heat. Follow the pack’s instructions after opening and its printed best-before date.