By Emily MartenWhet your appetite for a delicious Sunday lunch with chef James Martin's best starter recipes – from seasonal ...

By Emily MartenCelebrate seasonal ingredients with British chef and TV personality James Martin's roast meal plan and enjoy ...

Top with the remaining salmon mixture and lay the last piece of smoked salmon on top. Cover the terrine with cling film and leave to chill for at least six hours in the fridge, then turn out ...

Add the herbs and mix well. Season if necessary. Spoon the mixture into the smoked salmon-lined terrine and smooth over. Fold over the overhanging pieces of smoked salmon followed by the cling film.