Country-style pork and rabbit terrine with pickled plum relish

SERVES 12

Great picnic food, terrines can be made several days ahead and stored in th3e fridge as the flavour will continue to improve. This recipe calls for rabbit and I recommend buying the saddle or back loin where there is more meat and it’s easier to get it off the bone. Alternatively, you could use chicken breast fillets.

350g smoked streaky bacon rashers, rind removed

500g skinless pork belly, diced

500g rabbit, diced

1 small onion, minced

2 garlic cloves, crushed

75ml dry cider

2tbsp brandy

75g whole pistachio nuts, shelled

1tbsp fresh thyme, chopped 2tbsp fresh parsley, chopped ½tbsp ground nutmeg 8 juniper berries, crushed

For the pickled plum relish

500g plums

1 piece stem ginger, plus 1tbsp syrup from jar 3tbsp red wine vinegar 75g brown sugar

½-1tsp salt

1-litre loaf tin To make the terrine, take the bacon rashers and, using the back of your knife, pull along the length of the bacon so it stretches it, doubling the length. Use this to line your loaf tin, allowing the bacon to overhang the edges. If any bacon is left, finely chop and reserve.

Put the pork belly, rabbit and any chopped bacon into a food processor and process briefly until coarsely minced. Transfer to a large bowl and mix in the remaining ingredients and season. Cover and set aside for 1 hour for the flavour to infuse.

Preheat the oven to 150C/ 300F/Gas 2. Spoon the pork mixture into the prepared tin and smooth the top. Cover the terrine with the overhanging bacon slices and cover the tin with foil. Place in a roasting tin and pour in enough boiling water to come halfway up the sides of the tin. Transfer to the oven and cook for 1 hour.

Remove the foil and cook for a further 30 minutes until a skewer, inserted into the centre, comes out hot.

Remove the terrine from the oven carefully so as not to spill any meat juices and leave to cool completely. Place a piece of baking paper over the terrine and top with a heavy weight. Refrigerate overnight.

To make the pickled plum relish, cut the plums in half and discard the stones. Place in a saucepan with the remaining ingredients. Slowly bring to the boil to dissolve the sugar, then simmer for 20-25 minutes until softened. Allow to cool completely and store in a jar.

To unmould the terrine, remove the waxed paper and turn out onto a board. Serve in slices with the plum relish and hunks of crusty bread.