LAYERED CHICKEN AND PORK TERRINE

The overnight pressing helps make this zesty terrine sliceable. We stamped out festive shapes from our toasts to add a fun factor.

Hands-on time 40min, plus cooling and overnight chilling. Cooking time about

2hr 10min. Serves 8

◆ ½tbsp olive oil, plus extra to brush

◆ 1 onion, finely chopped

◆ 1 garlic clove, crushed

◆ 2tbsp brandy, optional

◆ 12 rashers smoked streaky bacon

◆ 500g pack pork mince

◆ 50g (2oz) dried apricots, finely chopped

◆ 5 fresh sage leaves, finely sliced

◆ 2 skinless chicken breasts

◆ 40g (1½oz) pistachios, roughly chopped

◆ Finely grated zest ½ orange

TO SERVE

◆ Fruity chutney or onion marmalade

◆ Toasts

1 Heat oil in a medium pan and gently cook onion for 10min until softened. Add garlic, fry for 1min. Carefully add brandy, if using, and bubble for 30sec, then tip mixture into a large bowl and set aside to cool.

2 Preheat oven to 180°C (160°C fan) mark 4. Lightly stretch about 10 of the bacon rashers lengthways and use to line inside of a 900g (2lb) loaf tin, leaving excess hanging over the sides (trimming to fit short sides if needed). Spoon ⅓ of cooled onions into a separate bowl. To remaining ⅔, add pork mince, apricots, sage, ½tsp salt and plenty of freshly ground black pepper. Set aside.

3 Next, whiz the chicken breasts in a food processor until finely ground. Add to the bowl with just onions in it and mix in the pistachios, orange zest and ½tsp salt.

4 Press ½ pork mixture into base of lined loaf tin, levelling surface. Top with chicken mixture in an even layer; finish with rest of pork mixture, pressing to level. Fold any overhanging bacon over filling; cover with remaining rashers. Press down again to make sure surface is smooth. Lightly oil a small sheet of aluminium foil; press on top of the loaf tin. Wrap tin well in a further double layer of foil; put into a roasting tin.

5 Half-fill roasting tin with boiling water from kettle; carefully transfer to oven. Cook for 1½hr until terrine feels solid if pressed. Lift tin out of water. Unwrap outer layers of foil (leaving greased foil layer in place). Carefully discard liquid from terrine (this will set into a jelly if not done). Leave to cool.

6 Sit loaf tin on a baking tray; sit three tins of tomatoes (or similar) on top of terrine (resting on the foil layer). Chill overnight.

7 To serve, preheat oven to 190°C (170°C fan) mark 5. Unmould terrine on to a baking tray; lightly brush with oil. Brown in oven for 25min (if you don’t want terrine browned, leave this step out). Serve terrine warm or at room temperature with chutney and toasts.

PER SERVING (without chutney/toasts) 305cals, 27g protein, 19g fat (6g saturates), 4g carbs (4g total sugars), 1g fibre