Unwrapping a Christmas gift from my friend Barbara Fisher, that frisson of anticipation, will it be a box of fine soap or some elegant bon mot, I was caught off guard by this unexpected and perfect gift. Without its impeccable provenance this vintage oval terrine would likely be a kitchen favourite but here is history, of both Elizabeth D and my friend, who bought it in the auction of ED's kitchen in 1994. I first meet David, in print of course, in her Bread Book, a serious indulgence as a student but a wonder for the scholar of bread. I am contemplating my first dish a la David, duck rilletes? Potted shrimp? Trout terrine? Mushroom pate?