Rabbit terrine

Method

• step 1

  Mix all the ingredients except the bacon, butter and bay leaves in a bowl and season well. Leave to marinate for at least 2 hours, or overnight.

• step 2

  Heat the oven to 180C/fan 160C/gas 4. Bash each piece of bacon to make it thin, using either a rolling pin or the flat of a knife. Line a 1kg terrine with baking parchment and butter it well. Put the bay leaves in the base and then lay the bacon across, leaving the ends hanging over the edges. Spoon the mince mix into the terrine and fold the overhanging bacon over it. Cover the top of the tin with foil, then wrap the whole terrine tightly in more foil.

• step 3

  Put the terrine in a roasting tin and add boiling water until it comes halfway up the side. Slide the tin carefully into the oven and cook for 1¼ hours. Check the terrine is cooked by inserting a skewer into the centre; it should come out feeling too hot to touch comfortably. Lift the terrine out and cool completely before chilling until you need it.

• step 4

  To serve, unwrap the foil and gently turn out the terrine. Peel off the paper and tidy up the outside. Slice and leave for 10 minutes so it loses its chill before serving. You need to eat the terrine within 2 days if you want it to look its best. (Without the addition of preservatives, meat will look greyer.)