Name: Pork stuffing
Total time: 1 h 15 min
Yield: Serves 8
Ingredients: 20g dried porcini mushrooms; 2 tbsp vegetable oil; 2 onions finely chopped; 3 cloves garlic finely chopped; a handful of leaves sage finely chopped; 2 tbsp white miso; 125g soft white breadcrumbs; crushed to make ½ tsp black peppercorns; 650g sausagemeat; 24 slices streaky bacon

Pork stuffing terrine, wrapped in streaky bacon

20g dried porcini mushrooms
2 tbsp vegetable oil
2 onions
finely chopped
3 cloves garlic
finely chopped
a handful of leaves sage
finely chopped
2 tbsp white miso
125g soft white breadcrumbs
crushed to make ½ tsp black peppercorns
650g sausagemeat
24 slices streaky bacon

Method

step 1
Put the porcini mushrooms into a bowl, pour over enough just-boiled water to cover and soak for 10 minutes. Drain, keeping the liquid, and finely chop the mushrooms.
step 2
Heat the oven to 200C/fan 180C/gas 6. Heat the oil in a non-stick frying pan and fry the onions for 10 minutes or until soft, then stir in the garlic and sage, and cook for 1 minute. Add the mushrooms along with their liquid and cook until nearly all the liquid has evaporated. Stir in the miso.
step 3
Scrape into a bowl and cool slightly, then mix in the breadcrumbs, black pepper and sausagemeat, and season.
step 4
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.
step 5
Spoon the stuffing into the loaf tin, pressing to compact it, then fold over the overhanging bacon to completely seal in the stuffing. Cook in the oven for 30-35 minutes or until the stuffing is cooked through.
step 6
Cool in the tin for 5 minutes then carefully drain any liquid from the tin. Gently run a knife around the inside of the tin, turn out and slice to serve.