Pork and chicken terrine
This terrine freezes well. Wrap it securely in plastic cling film first. It will last in the fridge for about five days after it's cooked. Gherkins or cornichons are a perfect accompaniment as the vinegar sharpness cuts through the richness of the terrine.
- Preheat oven to 150C. Place pork, bacon, chicken livers, garlic and shallots in a food processor or blender. Process until almost smooth.
- Add beaten eggs, cornflour, wine, brandy and season with salt and pepper.
- Grease the base of a ceramic terrine and place in bay leaves and thyme. Pour in the mixture and then place the terrine in a larger baking dish with water coming halfway up the sides. Cook for 1½ hours.