Ingredients

Step by step

1. Cook the shallots in the oil, adding the garlic and mixed spice, until soft. Add the brandy or port, red wine, thyme and bay leaf; simmer until the liquid has almost completely evaporated. Cool.
2. Preheat the oven to 150°C, fan 130°C, gas 2. Brush a 900g loaf tin or terrine with melted butter. Stretch each bacon rasher using the back of a knife until very thin and use to line the tin, overlapping each slice and leaving enough hanging over the sides to completely seal the terrine when it’s put together.
3. Put the chopped pork belly in a food processor and pulse until finely chopped. Tip into a mixing bowl; mix in the pork mince, black pudding, prunes, pistachios, double cream, salt, white pepper and wine reduction (discarding the herbs). Press into the tin and seal with the overhanging bacon.
4. Cover with a double layer of greased foil and place inside a deep roasting tin. Transfer to the oven and add boiling water to halfway up the tin. Cook for about 1 hour 45 minutes. To test whether it is cooked, check the juices coming out of the side of the terrine are clear or insert a metal skewer or knife into the centre of the terrine, hold for 10 seconds and check it feels hot once you pull it out. Alternatively, use a temperature probe – the core temperature should be 75°C.
5. Remove the tin from the water, discard the foil and lay a sheet of baking paper over the terrine. Weigh down with food tins. Leave to cool to room temperature, then pour off the juices before chilling in the fridge for at least 8 hours.
6. Slice the terrine. Serve with toast, salad, chutney, apple and capers, if you like.