Olive oil 2 tbsp
Onion 175g finely chopped
Pork belly 750g boned
Back bacon 200g
Lamb’s liver 175g
Garlic 2 cloves
Parsley large handful, finely chopped
Thyme 1tbsp, chopped
Salt 1½ tsp
Freshly ground black pepper 1½ tsp

Heat the oil in a frying pan, add the onions and fry gently until soft, then transfer to a large mixing bowl and leave to cool.

Put the pork belly into a food processor and chop to a coarse mixture, then transfer to the bowl.

Put the bacon and liver in the food processor and coarsely chop, then transfer to the bowl.

Add the garlic, chopped herbs, salt and freshly ground black pepper and mix everything together.

Preheat the oven to 180°c.

Put the mixture into a lightly oiled 1 litre terrine dish. Cover with a lid, put into a small roasting tin and pour enough hot water into the tin, so that it comes halfway up the sides of the dish.

Bake for 1 hour and 15 minutes, then remove the dish from the roasting tin and leave to cool.

Weigh down the terrine overnight in the fridge.

The Bickford Arms
Brandis Corner, Holsworthy, EX22 7XY.

Tel. 01409 221318.
http://www.bickfordarms.co.uk