CHICKEN TERRINE RECIPE RECIPES

1. Preheat the oven to moderate 180°C(350°F/Gas 4). Grease a 14 × 21 cm (5½ × 8½ inch) loaf pan and line with baking paper.

2. Melt the butter in a pan, add the onion and garlic and cook over low heat for 5–10 minutes, without colouring. Cool.

3. Line the loaf pan with bacon to cover the base and sides, leaving it to hang over the edges.

4. In a bowl, combine the onion mixture with the mince, cream, egg, pistachios, breadcrumbs, rosemary and salt and pepper. Fry a small piece and taste for seasoning.

5. Trim the chicken breast of any excess fat or sinew and cut into 6 strips. Press a third of the mince mixture into the pan and lay 3 chicken strips lengthways over it. Repeat with another third of the mince and chicken, and finish with a layer of mince. Fold the bacon over the top and cover with foil.

6. Place the pan in a baking dish and add boiling water to come halfway up its sides. Bake for 1½ hours, or until the juices run clear when a skewer is inserted. Remove from the dish, cover with plastic wrap and foil and place a similar size pan on top. Place cans on top to weigh down the terrine and chill overnight. Invert the pan, remove the paper, then cut into thick slices. Serve with a relish.

1. Preheat the oven to moderate 180°C(350°F/Gas 4). Grease a 14 × 21 cm (5½ × 8½ inch) loaf pan and line with baking paper.

2. Melt the butter in a pan, add the onion and garlic and cook over low heat for 5–10 minutes, without colouring. Cool.

3. Line the loaf pan with bacon to cover the base and sides, leaving it to hang over the edges.

4. In a bowl, combine the onion mixture with the mince, cream, egg, pistachios, breadcrumbs, rosemary and salt and pepper. Fry a small piece and taste for seasoning.

5. Trim the chicken breast of any excess fat or sinew and cut into 6 strips. Press a third of the mince mixture into the pan and lay 3 chicken strips lengthways over it. Repeat with another third of the mince and chicken, and finish with a layer of mince. Fold the bacon over the top and cover with foil.

6. Place the pan in a baking dish and add boiling water to come halfway up its sides. Bake for 1½ hours, or until the juices run clear when a skewer is inserted. Remove from the dish, cover with plastic wrap and foil and place a similar size pan on top. Place cans on top to weigh down the terrine and chill overnight. Invert the pan, remove the paper, then cut into thick slices. Serve with a relish.

Heat the oil in a medium pan and gently cook the onion for 10min until softened. Carefully add the brandy, if using, and bubble for 30sec, then tip mixture into a large bowl and set aside to cool.

Preheat oven to 180°C (160°C fan) mark 4. Use about 10 of the rashers to line the inside of a 900g (2lb) loaf tin with bacon, leaving excess hanging over the sides. To the cooled onion bowl, add chopped chicken, pork, pistachios, cranberries, nutmeg, thyme leaves and plenty of seasoning (it needs a fair amount of salt). Mix together.

Press the mixture into the loaf tin, levelling the surface. Fold any overhanging bacon over the filling; cover with remaining rashers. Press down again to make sure the surface is smooth. Lightly oil a small sheet of aluminium foil and press on top of the loaf tin. Wrap tin well in a further double layer of foil, then put into a roasting tin.

Half-fill the roasting tin with boiling water from the kettle and carefully transfer to oven. Cook for 1½hr until the terrine feels solid when pressed. Lift tin out of the water. Unwrap the outer layers of foil (leaving the greased foil layer in place). Carefully pour out any liquid from the terrine (this will set into a jelly if not done). Leave to cool.

Sit the loaf tin on a baking tray and sit three tins of tomatoes (or similar) on top of the terrine (resting on the foil layer). Chill overnight.

To serve, preheat oven to 200°C (180°C fan) mark 6. Unmould the terrine on to a baking tray and lightly brush with oil. Brown in the oven for 20-25min (if you don't want the terrine browned, leave this step out). Serve the terrine warm or at room temperature in slices with fruit chutney and toast.