Pork, Pistachio & Herb Terrine

Serves: 6
Prep: 30 mins plus cooling
Cook: 1hr 5 mins

1 tbsp olive oil
115g chicken livers
Chopped 250g maple flavoured streaky bacon or ordinary bacon
500g pork mince
1 x 150g Boursin garlic & herb
2 tbsp red wine
1 tbsp port
1 tbsp fresh chopped thyme
1 tbsp fresh chopped flat leaf parsley
4 juniper berries, crushed and chopped
65g shelled pistachio nuts, roughly chopped grated rind
1 lemon
125g ham off the bone,
Sliced sage leaves to garnish


  1. Preheat the oven to 180C/fan170C/Gas 4. Lightly oil a 900ml loaf tin. Heat the olive oil in a pan and cook the chicken livers over a medium heat for about 2 – 5 minutes, stirring occasionally, until sealed. Remove from the heat and allow to cool.
  2. Using the back of a knife stretch the bacon. Then line the base and sides of the tin with over lapping slices of bacon allowing excess to hang over the edges.
  3. Mix together the chicken livers, pork, Boursin garlic and herb, red wine, port, thyme, parsley, juniper berries, pistachio nuts and lemon rind. Season well.
  4. Using half the pork mixture spread over the base of the terrine evenly, pressing down well. Top with a layer of ham and then spread over the remaining pork mixture, it will sit high in the loaf tin. Fold over the overhanging bacon to enclose the filling well. Cover with foil. Place the tin in a roasting tin and half fill with boiling water. Bake for 1 hour until meat is tender. Remove from the oven and allow to cool.
  5. Pour off any juices and weigh down with weights. Chill for at least 6 hours. Carefully remove from the tin and garnish with sage leaves. Serve in slices with a lovely dressed salad and a favourite chutney.