Pork Terrine

This Terrine has been a favourite of mine for many years. The recipe has been adapted from one by Ina Paarman, that beloved doyenne of South African food writers. It has the benefit of looking terribly impressive but being a joy to assemble. I like to serve it with good mustard (I have a few jars in my fridge waiting for their moment!) and a crisp celery leaf salad.