Corin Earland is proud of the recipes he creates for The Fishes' menu. This pork paté appears as one of the many items on the pub's deli boards and for the picnic hampers he prepares to enable customers to enjoy an informal al fresco meal in The Fishes' attractive garden.

Corin was inspired to create deli boards after visiting the Continent - he believes that The Fishes was the first pub to serve them in the UK. He likes the idea of being able to offer customers a chance to eat a tapas-style meal and prides himself on baking as much of its content as he can. Corin says making paté is easy as long as you have all the ingredients to hand.

YOU WILL NEED: 500g minced pork belly 250g minced pork liver 250g minced chicken liver One clove garlic-chopped fine 250g diced shallots 250g diced onions 120g breadcrumbs Six eggs - beaten 250g melted butter 250ml brandy 250ml port 8g parsley-chopped fine 8g sage leaves - chopped fine Pinch of nutmeg to flavour Six sage leaves - chopped fine 250g streaky bacon to line mould Foil to line mould Salt, freshly ground black peppercorns and pinch of sugar to season.

METHOD: Line the terrine moulds with tinfoil leaving 5cm (2in) overhanging each side, then line with the streaky bacon.

Pour the brandy and port into a saucepan, warm gently then carefully set light to it - allow it to burn itself out.

In a large bowl, mix all the ingredients together, including the alcohol, making sure that it is well mixed.

Pack the mix into the terrine moulds, pat down firm to level the surface, fold the foil over the top and cook at 115C for one to one-and-a-half hours.

est to check the paté is done by inserting a skewer into the middle of it. If it comes out hot and clean, the paté is cooked.

Leave the cooked paté to cool completely, then cover and leave to chill in the refrigerator overnight before serving sliced.