Name: Haslet Terrine
Yield: Serves 6-8
Ingredients: 1 bunch of asparagus; 1 bunch of radish; 1 bunch baby carrots; 4 candy, or golden beets; 300 ml white wine vinegar; 200 g shoulder meat; 2 tblsp sea salt; 1 tblsp fennel seeds; 1 tsp mixed spice; 8 gelatine leaves; 2 bay leaves; 2 green chillies; 2 tblsp chopped fresh sage; 100 g sugar; 12-20 rashers of smoked streaky bacon; 200 g minced pork, or sausage meat; 200 g belly pork (with good fat content); ½ tsp sugar; 1 measure of calvados; 1 small jar of piccalilli; 200 ml white wine; 1 red onion; ¼ cauliflower; 600 ml real ale; 1 tblsp green peppercorns

Preparation info

Serves
6-8

Difficulty
Medium

Appears in

On The Menu

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.