Chicken terrine

Method

Step 1

Preheat the oven to 170C. Lightly grease a 1.5 litre terrine or loaf tin. Line the tin with the bacon rashers, overlapping each rasher slightly and leaving 5 cm overhanging the tin.

Step 2

Melt the butter in a frying pan over low heat. Add the onions and garlic and cook until soft and just coloured. Transfer to a large bowl. Add the chicken mince, chopped pork belly, pancetta, nuts, brandy, herbs and lemon zest to the bowl and mix well. Season with plenty of salt and freshly ground black pepper. To check the seasoning you can fry a small piece of the mixture and taste it.

Step 3

Half fill the terrine tin with the mixture and then layer the chicken breast meat on top. Top with remaining terrine mixture, firming it down and levelling the top. Fold over the overlapping bacon.

Step 4

Cover the dish with a lid or with foil and place in a deep baking tin. Pour enough boiling water into the baking tin to come halfway up the side of the terrine. Bake for 1½ hours, or until the terrine is firm and the juices run clear. Remove the terrine dish from the baking tin and allow to cool in the tin. Chill well before serving.

Step 5

To serve, turn the terrine out of the dish and thickly slice. Serve with crusty bread, a few salad leaves and chutney.