METHOD Coq au vin

SERVES SIX

Place the pork, chicken liver and pork back fat in a large bowl and season with the ground and crushed spices, herbs and brandy. ( You can use strips of fat later, if you like, to top the terrine). Leave to marinate, ideally overnight or for at least 12 hours. Remove the meat from the fridge about an hour before you need it, to come to room temperature.

Preheat the oven to 170C/150C fan/gas 3 and boil a kettle of water.

Line a 20 x 10cm terrine mould with a couple of layers of cling film, leaving enough excess hanging over the edges to cover all the terrine. This might seem a bit cheffy, but I like to remove the terrine from its mould and the cling film helps with this.

Melt the butter in a pan, then add the chopped shallots and garlic. Cook until soft, then allow to cool.

Add to the marinated meat along with the green peppercorns and pistachios, a teaspoon of salt, and break in the egg. Mix to combine. Cook a spoonful of the mixture in a frying pan to check the seasoning.

Pack the mixture into the lined terrine (topping it with a lattice of pork fat strips if you like) and fold over the cling film to cover. Cover the top with two sheets of foil and place the terrine in a large baking dish. Pour in boiling water to come two thirds of way up the sides of the terrine mould, to make a bain-marie.

Cook for an hour and 15 minutes, until a skewer inserted into the middle comes out hot all the way through. The terrine should have started to shrink away from the edges of the tin.

Leave to set overnight in the fridge – you can place a weight on top of the terrine to flatten it.

Serve sliced with toasted sourdough and pickles.