2 shallots, very finely diced
1 small turkey breast (approx 550g), cut into 3cm chunks
200g turkey mince (or use chicken mince)
450g coarse pork mince or sausage (I used L’Authentique Toulouse French grind)
½ cup pistachios
¼ teaspoon ground allspice
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground cinnamon
½ cup parsley, finely chopped
50ml brandy
1 teaspoon sea salt
1 egg, lightly beaten
14-16 slices pancetta or use streaky bacon

A classic terrine is perfect for eating on hot days. Paired with a salad and a good chutney it is simplicity itself. I prefer pancetta over streaky bacon, as it’s thinner, less chunky and ultimately easier to cut. A good coarse sausage meat is perfect to use here as it has a decent amount of fat to keep the terrine moist.


1.Put all the ingredients except the pancetta into a bowl and combine well.
2.Marinate for a few hours if you have time.
3.Fry a little piece of the mix to check the seasoning and adjust if necessary (do remember that the pancetta is salty so allow for that).
4.Preheat the oven to 160°C.
5.Spray a terrine dish or loaf tin (approx 12 x 22cm) with a little oil and then line with baking paper.
6.Line the tin with the pancetta, overlapping each slice and allowing the ends to hang over the sides.
7.Press in the meat mix, then bang the tin on the bench a few times to get rid of any air pockets and fold the overhang over the top (if the ends aren’t long enough, cut pieces to fit on the top).
8.Cover the top with a piece of baking paper and then cover tightly with tin foil (or a lid if using a terrine dish).
9.Put into a roasting dish, and pour enough boiling water around the tin to come halfway up the sides.
10.Cover the whole roasting dish with foil.
11.Bake for approximately 13⁄4-2 hours, until the internal temperature reaches 72-74°C, or until the juices run clear when a skewer is inserted into the terrine.
12.Remove the foil and baking paper.
13.Remove from the water bath and place on a lipped tray to catch any juices.
14.Put some weights on top (I find a small board and a couple of heavy cans is ideal).
15.Allow to cool, then refrigerate with the weights overnight.
16.Remove from the tin, take off the baking paper and invert onto a serving dish or board.
17.Slice with a sharp knife and serve with cornichons, a salad, crusty bread and a favourite relish or pickle (the nectarine pickle on page 60 would be ideal).

Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Sara Black

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