Pork and hazelnut terrine

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This elegant starter is easy to make ahead of time and tastes delicious with homemade chutney.

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For the pastry

For the filling

  • 1kg/2lb 4oz pork-and-apple sausages, skins removed
  • 1 banana shallot, finely chopped
  • 2 tbsp roughly chopped fresh flatleaf parsley
  • 100g/3½oz toasted hazelnuts, roughly chopped

For the apricot and tomato chutney