Tangy boost for lighter meats

TERRINES are often regarded as classic, rustic farmhouse fare. I have given this one a chic modern twist and the combination of intense flavours is the secret to its success.

The pork is divinely succulent and takes well to the sharp, tangy flavours of apricot and cranberry. Studded with tender, tasty chunks of chicken this is particularly appealing. I find terrines quick to make and very versatile. Offer chunky slices of terrine with toasted baguettes, crisp flatbread or loaves of country style bread to accompany drinks. Add a seasonal salad and you have the perfect lunch or dinner. Terrines travel well so this is ideal picnic fare and any leftovers make gourmet sandwiches.

Traditionally terrines have a high fat content but I have reduced this considerably without compromising flavour or texture. Healthier, lighter and packed with flavour.

Best made a day or two before you wish to serve it to allow the flavours to mature and develop.