Pork and chicken terrine

Serves 10 | Takes 2 hrs

Ingredients

2 x 250g packets streaky bacon

500g pork mince

500g chicken mince

3 garlic cloves, crushed

handful thyme leaves

125ml brandy

3 eggs, lightly beaten

handful sage, chopped

80ml pomegranate pips + extra

cranberry jelly, to serve

baby herbs (like rocket), to garnish (optional)

Method

Preheat oven to 180°C. Grease a 1L loaf pan. Line the pan with the bacon, slightly overlapping and leaving enough hanging over the edges to cover the top.

Mix all the remaining ingredients together. Season. Spoon into the loaf pan, pressing down well. Cover with the overhanging bacon, then cover the top with baking paper and seal well with foil.

Place in a roasting pan and fill pan with enough boiling water to come halfway up the sides of the terrine. Bake for about 1½ hours. Remove from the roasting pan and allow to cool.

Weigh the terrine down with tins and refrigerate overnight. Turn out and scatter with pomegranate pips and baby herbs. Serve with cranberry jelly.

Variation: Use 100g dried cranberries instead of pomegranate pips.

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