The inspiration for this country cuisine masterclass comes from rural kitchens, where thrift-driven, resourceful cooks sought ways to preserve, without refrigeration, as much of an animal as they could. The essence of these rustic dishes is simple—for people to enjoy each other’s company.

Under the guidance of Peter Booth, the author of A Charcuterie Diary, we will cover the following in the class:

Toulouse sausage and French garlic sausage Sausage making is an outcome of efficient butchery. Traditionally, sausage makers would salt various tissues and organs such as scraps, organ meats, blood, and fat to help preserve them. They would then stuff them into tubular casings made from the cleaned intestines of the animal, producing the characteristic cylindrical shape. These two sausages that we will be learning are some of the easiest that you can attempt in your own home.

Chicken terrine The terrine is a humble but delicious dish made from trimmings or inexpensive cuts of meat— it should be made with whatever garnish is on hand and eaten simply, with a good baguette and French Dijon.

Confit duck Gently cured duck legs bathed in their own fat and slowly cooked to falling-off-the-bone perfection. Then the skin is crisped in a pan or oven, giving you the sinful combination of silky meat and crackling skin.

Cassoulet A rich and hearty casserole of slowly cooked beans with duck confit.

Wild rabbit ballotine While the terrine is a humble, everyday dish, rabbit ballotine falls on the other end of the spectrum. It is a grand masterpiece featuring boned and stuffed rabbit, typically reserved for special occasions.

Pickles Piccalilli, bread and butter pickles and pickled onions, form part of a charcuterie board with mustard and preserves.