South African crayfish with their long antennae and rough, spiny carapace (shell), are one of the delights of the crustacean world. The meat, most of which is found in the tail, is sweet, firm-textured and very white.

Mention pâté, and what comes to mind first, expensive gourmet duck liver or chopped liver? Both are correct, of course, but pâté is not limited to poultry. It can be as fancy as you like, suitable for the grandest occasion, or an inexpensive but delicious appetizer at your home party. Most pâtés are much simpler to prepare than you might expect. Pâté is simply a mixture of seasoned ground seafood, poultry, meat or vegetables, and often a combination of several different base ingredients. Beef, pork, liver, ham, seafood, wild game, poultry, and vegetables are all candidates for pâté. The grind can be smooth and creamy or on the chunky side. It may be served hot or cold, moulded or unmoulded.