Gourmet Guide by Jo Blennerhassett of The Good Food Trading Co.

Guillaume Desmurs is a man with a passion. His kitchen is filled with the most delicious smells imaginable – garlic, fennel, slow-cooked pork with wine and prunes.

He started L'Authentique two years ago and makes terrines and sausages so moist and filled with delicate flavours I encourage you to discover them.

Made with local ingredients – no gluten, flour or breadcrumbs, and all chemical free, Guillaume makes his products as natural as possible.

The French terrine comes in two flavour's bacon and prune or Provencal.

Simply cut into small squares and eat on a pre-dinner platter, or pan fry lightly and serve through a green salad as a light meal.

A terrine is named after the dish it is cooked in.

It is generally oven baked so larger pieces of meat like cubes of pork and bacon form a much coarser texture.

With the range of parfait flavours there's something for everyone's tastes – chicken liver parfait, duck liver parfait, bacon or roast chicken.

Serve simply with crackers or my favourite as a starter – duck liver parfait with onion jam and toasted bread – delicious!

The difference between a pate and parfait is that a parfait is smoother and lighter, more like a mousse or spread.

A little goes a long way when tasting such flavoursome treats and when paired with a glass of lightly chilled rose, brunch can easily become a delightful lunch or supper!

The Good Food Trading Co stocks all of L'Authentique's products and this weekend the team from L'Authentique will be in store Saturday and Sunday tasting their delicious handmade products – come and join us and experience the French affair.