Turkey, Roasted Garlic and Fig Terrine

1 whole head garlic

10 slices streaky bacon

600 grams boneless turkey thigh meat

400 grams pork mince

100ml brandy

2 tablespoons finely chopped rosemary

zest 1 lemon

½ cup panko breadcrumbs

1 tablespoon Dijon mustard

1 large egg, lightly beaten

2 teaspoons salt

freshly ground pepper

100 grams dried figs, roughly chopped

Preheat the oven to 180°C regular bake.

Break the head of garlic into individual cloves, leaving the skin on. Wrap the garlic in tinfoil and place in a small baking dish. Roast until tender, about 30 minutes. Let cool, then peel off the skin and cut off the hard bit where it was attached to the stem.

Line a 1 litre-capacity terrine dish or loaf tin with the bacon, allowing the excess to hang over the sides.

Cut the turkey into 2cm chunks and place in a large bowl.

Add all the remaining ingredients, including the garlic, and gently combine. Firmly pack into the terrine dish, folding the overhanging bacon over the top. Cover tightly with the lid or a double layer of tinfoil. Sit the terrine in a baking dish and add enough boiling water to come 2cm up the sides.

Bake for 1 hour, or until the juices run clear or the internal temperate registers 70°C on a meat thermometer. Carefully remove from the water bath. Place the terrine in another dish to catch any liquid and remove the lid. Cover with a double piece of baking paper and place a chopping board on top. Weigh down with heavy cans and let cool. Remove the cans and board, cover tightly with plastic wrap and refrigerate overnight.

TO SERVE: Remove the terrine from the tin. Slice with a sharp knife and serve with toast, butter, cornichons and chutney. The terrine will keep, well wrapped, in the refrigerator for 4 days. SERVES 8-10