Guinea fowl terrine

Method

• step 1

  Heat the oven to 160C/fan 140/gas 3. Take the breasts off the bird, discard the skin and cut them into 1cm strips. Remove the bones from the legs and do the same (you can ask your butcher to do this for you).

• step 2

  Season the meat and brown it all over in a frying pan with a little oil.Add the madeira and bubble it fiercely for a couple of minutes. Put it to one side.

• step 3

  Combine the sausagemeat, livers, thyme, garlic, breadcrumbs, prunes, juniper and egg. Mix well and season. Fry a small amount of this mix in a pan and taste for seasoning. Adjust if necessary.

• step 4

  Line a terrine dish with the streaky bacon, leaving no gaps on the base or sides and with plenty of overhang to cover the top.

• step 5

  Cover the base of the terrine with a thin layer of the sausage mix and top with strips of the guinea fowl. Alternate until the dish is full. Fold the bacon over to seal the top.

• step 6

  Cover with a lid or foil. Put in a small roasting tin and pour water in to come at least halfway up the side of the tin. Cook for 1 hour. Push a skewer into the centre – it should feel hot. Cool in the water bath and then chill overnight.

• step 7

  An hour before serving, remove the terrine from the fridge. Turn out onto a chopping board, slice, and serve with chutney, pickles and toast.