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6-8
Medium
Published 2011
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.