Coarse country terrine

Don't be put off by making a terrine - they're really easy once you know how.
Equipment and preparation: You’ll need a 1.1 litre/2 pint lidded terrine mould

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  • 300g/10oz rindless pork shoulder, chopped into small pieces
  • 300g/10z rindless pork belly, chopped into small pieces
  • 150g/5oz rindless unsmoked streaky bacon rashers, chopped into small pieces
  • 225/8oz pig’s liver, rinsed and patted dry with kitchen paper
  • 2 garlic cloves, peeled and crushed
  • 1 orange, juice and zest
  • 6 tbsp brandy
  • 3 tbsp chopped fresh sage leaves
  • 1 tbsp chopped fresh thyme leaves
  • 1 tbsp whole black peppercorns
  • 1 tbsp juniper berries
  • 400g/14oz rindless smoked streaky bacon rashers
  • 200g/7oz cornichons, drained
  • sea salt and freshly ground black pepper

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