I first ate this dish as a starter at Le Bistroquet in Troyes, France, a restaurant with a relaxed and generous attitude to food and, sadly, since closed.

When my husband ordered pâté, the waiter brought him the entire terrine, a jar of gherkins and a basket of bread and left him to get on with it.

My Puy lentils came piled high in a bowl and topped with a poached egg and crispy bacon. Continue reading →