• 300g pork tenderloin fillet, trimmed of fat and diced
  • 2 cloves garlic, crushed
  • 2 sprigs thyme
  • 2 tbsp brandy
  • 250g dry-cured rindless streaky bacon
  • 1 kg sausage meat, buy good quality or use skinned sausages
  • a small bunch parsley, chopped
  • a small bunch chives, chopped
  • 100g pack shelled pistachios
  • 8-10 dried apricots
  • to serve cornichons


  • STEP 1

    Put the pork, garlic, 1 thyme sprig and the brandy in a bowl, cover and leave to marinate overnight in the fridge.

  • STEP 2

    Heat the oven to 180c/fan 160c/gas 4. Butter a 1kg terrine mould or loaf tin, put the remaining sprig of thyme in the bottom and line it with overlapping strips of bacon, leaving any extra hanging over the edge. Loosen the sausage meat with a fork, add it to the bowl with the marinated pork and mix well. Stir through the parsley, chives and pistachios and season well. Pinch off a small amount and fry until cooked. Taste and add more seasoning to the mix if needed.

  • STEP 3

    Pack the terrine with half of the pork mixture and lay the apricots in a row down the centre. Pack the remaining pork on top, flatten and stretch over the bacon. Cover with buttered foil and wrap the whole terrine in a double layer of clingfilm.

  • STEP 4

    Put the terrine in a roasting tin half filled with boiling water and bake for 1 hour. Cool and chill overnight. You can press the terrine as it cools in the fridge using a board with a couple of tins on top. This will give a firmer texture. release the terrine by dipping it briefly in hot water and turning it out onto a plate. There will be some jelly around the terrine, which you can either leave on or scrape off. Serve with cornichons.


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