Pâté dishes

During the 1970s, pâté dishes became part of the dinner-party culture that symbolised sophistication and a touch of european flair. They were both functional and decorative, commonly used for serving homemade or store-bought pâté - especially chicken liver or coarse country terrines - often brought out when entertaining guests.

Stoneware and earthenware were typical, often with earthy glazes in browns, creams, and greens, colours very much in keeping with 70s kitchen aesthetics.

Most were made in round or oval shapes, sometimes with matching lids to keep the pâté sealed. A lot of designs echoed the rustic French country look, reflecting the era’s fascination with continental cuisine. Animal-shaped terrines, particularly mallards and pheasants were often seen - many imported from France.

When pâté became a fixture of the aspirational dinner party menu, guests might have been served a home made rustic pâté de campagne with toast and a glass of red wine. Recipes could be found in country cook books and served up by TV cooks like Delia Smith.

Deli counters would sell slices of pâté from large French dishes decorated with colourful flourishes and some supermarkets were even known to sell the empty dishes to customers. Today, we are probably more likely to make mushroom pâté.