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Layered Chicken and Pork Terrine

The overnight pressing helps make this zesty terrine sliceable. We stamped out festive shapes from our toasts to add a fun factor.

Serves 8

Hands-on time: 40 minutes, plus cooling and overnight chilling

Cooking time: 1¾–2¼ hours

½ tbsp olive oil, plus extra to brush

1 onion, finely chopped

1 garlic clove, crushed

2 tbsp brandy (optional)

12 rashers smoked streaky bacon

500g pack pork mince

1 tsp salt

50g (2oz) dried apricots, finely chopped

5 fresh sage leaves, finely sliced

2 skinless chicken breasts, roughly chopped

40g (1½oz) pistachio kernels, roughly chopped

Finely grated zest of ½ orange

TO SERVE

Fruity chutney (such as the Fig and Apple Chutney here) or onion marmalade

Melba toasts

Per serving 305 cals, 27g protein, 19g fat (6g saturates), 4g carbs (4g total sugars), 1g fibre

1. Heat the oil in a medium pan and gently the cook onion for 10 minutes until softened. Add the garlic and fry for 1 minute. Carefully add the brandy, if using, and allow to bubble for 30 seconds, then tip the mixture into a large bowl and set aside to cool.

2. Preheat the oven to 180°C (160°C fan) mark 4. Lightly stretch about 10 of the bacon rashers lengthways (see here) and use to line a 900g (2lb) loaf tin, leaving the excess hanging over the long sides (trimming to fit short sides if needed). Spoon one-third of the cooled onions into a separate bowl. To the remaining two-thirds, add the pork mince, half the salt, the apricots, sage, and plenty of freshly ground black pepper. Set aside.

3. Next, whizz the chicken breasts in a food processor until finely ground. Add to the bowl with just the onions in it and mix in the pistachios, orange zest and remaining salt.

4. Press half the pork mixture into the base of the lined loaf tin, levelling the surface. Top with the chicken mixture in an even layer; finish with the rest of the pork mixture, pressing to level. Fold any overhanging bacon over the filling and cover with the remaining rashers. Press down again to make sure the surface is smooth. Lightly oil a small sheet of foil and press on top of the loaf tin. Wrap the tin well in a further double layer of foil and put into a roasting tin.

5. Half-fill the roasting tin with boiling water from the kettle and carefully transfer to the oven. Cook for 1½ hours until the terrine feels solid if pressed. Lift the tin out of the water and unwrap the outer layers of foil (leaving the greased foil layer in place). Carefully discard the liquid from the terrine (this will set into a jelly otherwise). Leave to cool.

6. Sit the loaf tin on a baking tray and place three tins of tomatoes (or similar) on top of the terrine, resting on the foil layer. Chill overnight.

7. To serve, preheat the oven to 190°C (170°C fan) mark 5. Unmould the terrine on to a baking tray and lightly brush with oil. Brown in the oven for 25 minutes (if you don’t want your terrine browned, simply leave this step out). Serve warm or at room temperature with chutney and toasts.