Duck, chicken and sour cherry terrine

Put slices of streaky bacon onto a chopping board and use the back of a large knife to scrape and stretch out the bacon. Use these to line the bottom and sides of a 900g loaf tin, overlapping slightly and ensuring there is a little overhang.

Butterfly the duck and chicken breasts then halve so you have 2 flat, thin pieces of each. Mix the pork mince, double cream, brandy and black pepper in a bowl and season with salt. Check the seasoning by frying a little of the mix and tasting it – add more if you think it needs it.

Heat the oven to 180C/fan160C/gas 4. Start by adding a layer of pork mince to the bacon-lined terrine, and then chicken breast pieces, a layer of parsley leaves, and a handful of pistachios and sour cherries. Then the duck breast pieces, more pistachios and cherries. Finish with the pork mince.

Lay a few more slices of bacon along the central part of the terrine, and fold in all of the overhang. The terrine should be completely enclosed by the bacon. Wrap the top in a double layer of tin foil and bake in the oven for 1 hour.

Remove from the oven, allow to cool slightly and pour off any fat from the tin. Cut a piece of cardboard so it fits snugly inside the tin and wrap it in foil. Use the cardboard as a lid, and top with several tins to weigh the terrine down as it cools – this will give the terrine a tight, firm texture. Once cool, chill overnight, still weighted down. Slice and serve with toast, cornichons, pickled onions, mustard and onion chutney.