Haslet Terrine

Haslet Terrine with Pickled Vegetables, Piccalilli Purée and Ale Jelly

Preparation info
  • Serves


    • Difficulty


Appears in
On The Menu: Seasonal Recipes for a Culinary Life

By James Mackenzie

Published 2011

  • About

Haslet originates from Lincolnshire and is traditionally a meatloaf made with pork, breadcrumbs and sage. I remember my mum buying it when I was young. She’d get it sliced from the butcher’s and we’d have it in our sandwiches or with salad and pickles. I’ve created a refined version, made with different cuts of pork, that creates great textures and flavours in the terrine. This is a dish to be made in advance and makes a perfect starter.