PORK & PISTACHIO TERRINE

SERVES 6-8

700g pork, coarsely minced 300g pork fat, coarsely minced 75g (½ cup) pistachio nuts, roughly chopped 3 tbsp Cognac ½ tsp ground white pepper ¼ tsp ground nutmeg ¼ tsp ground cloves ¼ tsp ground cinnamon 3 tsp sea salt flakes ¾ cup chopped flat-leaf parsley 3 tbsp chopped chervil You’ll need to begin making this terrine two days in advance, as it requires one day to marinate and another to chill. In a mixing bowl, combine the pork, pork fat, pistachios, Cognac, ground spices and salt. Mix well, then cover and place in the fridge overnight to marinate.

The next day, preheat the oven to 180°C (fan-forced). Add the parsley and chervil to the pork mixture and combine well. Transfer the mixture to a 30cm terrine mould (1 litre/4 cup capacity), pressing down firmly. Smooth the top, cover with tinfoil, then place the terrine in a deep roasting tray.

Pour boiling water into the roasting tray till it comes halfway up the sides of the terrine mould. Transfer the tray to the oven and bake for 1 hour.

Take the terrine from the oven, remove the foil cover and allow to cool for 1 hour. Cover with baking paper, then place a weight on top (such as a large square bottle of olive oil) to compress the terrine. Refrigerate overnight.

Cut the terrine into slices and serve as part of a cold platter or in a baguette.