Instructions: Leave the foie gras at room temperature for about 68 hours allowing it to soften which will enable you to remove all visible veins.

Try not to misshape the lobes as you do so.

Slice the lobes in half lengthways and place on a tray.

Pour over the wine and season generously all over with the salt pepper sugar and four spice.

Cover and leave to marinate in the refrigerator for at least 1 hour.

Line a 26.5 cm terrine with 4 or 5 layers of clingfilm leaving enough overlap to cover the top.

Assemble the terrine starting with the foie gras pressing down into the corners.

Lay 4 of the artichokes on top and sprinkle with half the peppercorns.

Repeat the process with the foie gras artichokes and peppercorns until you have filled the terrine and piled it about 5cm over the top.

Pull the clingfilm tightly at both sides and ends to enclose the top then cover tightly with kitchen foil.

Place in a tray of hot water and cook in the oven preheated to 150 degrees C/300 degrees F/gas mark 2 for 20 minutes.

Remove the tray from the oven and leave the terrine in the hot water for a further 20 minutes.

Pierce some holes in the clingfilm weigh the terrine down with some weights and chill in the refrigerator for 24 hours before serving.

Presentation
We serve the terrine sliced into 5 mm portions with a little salad of avocado frisee salad and griotte cherries dressed with a little hazelnut vinaigrette. A slice of toasted brioche complements the dish.

Serves 4 as a starter (about 12 portions)

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