Psst.. don’t tell everyone, but here's our favourite recipe for the perfect pork terrine from scratch.
100g Pig's Liver
200g Smoked Streaky Bacon
500g Pork Mince
450g Diced Pork
A handful of roughly chopped hazelnuts
75ml Madeira wine
1 Tbsp ground Nutmeg
Coarse Sea Salt
Crushed Black Pepper
A handful of Juniper Berries
A handful of Sage
A few springs of Thyme
A few sprigs of Rosemary
A couple of Bay leaves
How many for?
1. Preheat the oven to 180ºC. Take a deep dish, like a roasting pan and fill it with hot water. Place in the centre of your preheated oven.
2. Now prepare your terrine dish. Measure your chosen dish with cling film, make sure you allow a good bit of excess for overlapping. Cut 3 pieces of cling film to the size of your terrine dish and line.
3. Remove the rinds from your streaky bacon and set to one side. Line your cling-filmed dish with neat stripes of streaky bacon. Once you have roughly chopped your hazelnuts, lightly toast, either in the oven or on the hob. Whilst your nuts are toasting, roughly chop your herbs and set aside.
4. Cut your liver into small equal pieces and place in a good sized mixing bowl. Add your diced pork, pork mince, chopped fresh herbs, toasted nuts, ground nutmeg, Madeira wine and a really good pinch of salt and pepper. Roll up your sleeves and give the ingredients a good mix to make sure your fillings are all equally dispersed.
5. Pour the combined mixture into your terrine dish and decorate the top with the bay leaves and the juniper berries, then cover with the long ends of the cling film.
6. Place the terrine dish into the water bath in the oven and cook for approximately 1 hour. Once cooked, leave to cool in the dish overnight. Turn out your terrine onto a pretty plate or a rustic wooden board.
7. Take your leftover rinds and place on a baking tray in a hot oven. Cook for 5-10 minutes until they crisp up and form crunchy curly treats. Serve alongside your rustic terrine with a good blob of chutney and some rustic crunchy bread.