Pork terrine recipe

Pork terrine is an impressive and flavour-packed party food that is so easy to make. This classic British dish is the perfect thing for a summer buffet or picnic, and requires minimal effort thanks to our all-in-one method. Fragrant tarragon adds so much flavour to this pork terrine, and sweet apples balance the savoury meat so well. This pork terrine can be made in advance, so is a great way to make entertaining a breeze, whilst still making you an impressive host!

Ingredients

• 2 onions, finely chopped
• 3 cloves garlic, crushed
• 60g butter
• 1/2 tsp ground nutmeg
• 1 bunch of tarragon, leaves only, chopped
• 60g pistachios
• 850g minced pork
• 125 bacon lardons
• 2tbsp apple jelly
• 2 x 80g packs Parma ham
• 2 apples, sliced
• 90g cornichons
• strong Cheddar cheese, good bread, and piccalilli, to serve

You will need

• a 21cm spring-form cake tin

Method

1. Preheat the oven to 170C. Fry the onion and garlic in butter until softened and fragrant. Stir in nutmeg and tarragon, then take off heat and spoon into a bowl. Stir through the pistachios, minced pork, lardons and apple jelly, then season very well with salt and pepper.
2. Line a 21cm spring-form cake tin with greaseproof paper, then with the slices of Parma ham, and press in half the pork mixture. Add a layer of half the sliced apples and cornichons, then top with remaining pork mixture and cover with remaining cornichons. Lie remaining Parma ham over the top and finish with remaining apple slices. Drizzle over a little oil, then seal with foil.
3. Pour boiling water into a roasting tin, about a quarter of the way up the sides. Sit tin in the middle and place in the oven. Bake for 50 mins. Remove and take off foil, then heat the grill, and cook for 4-5 mins until the apple slices have caramelised.
4. Remove the terrine, then cover again with foil and place something heavy on top while it cools in the fridge. To serve turn out of tin and place on a wooden board. Cut into thick slices and serve with strong Cheddar cheese, good bread and piccalilli.