Spread the word: Hugh Fearnley-Whittingstall's pâté, terrine and potted meat recipes

As long as you can peel a shallot, squeeze a lemon and switch on a food processor, you're well set to make your own pâté

Pâtés, terrines and potted meats: ever given them a go? For some reason, they lie just outside the repertoire of a lot of keen home cooks; we think of them as restaurant fare, deli stuff, a bit too cheffy, or as the preserve of a past generation of farmers' wives or posh, country house cooks.

It's true they can be a bit time-consuming and technical. If you want to whip up a c...