Country Terrine


A hearty, rustic country pâté to serve with crusty bread, little green cornichons and salad leaves.


  • 200 g rindless streaky bacon, plus 4 extra rashers
  • 250 g chicken livers
  • 1 kg coarsely minced fatty pork
  • 1 tbsp finely chopped parsley
  • 1 tbsp finely chopped thyme
  • 1 tbsp finely chopped sage
  • 2 shallots, peeled and finely sliced
  • 2 garlic cloves, peeled and crushed
  • 2 tsp salt
  • ½ tsp freshly ground black pepper
  • ½ tsp freshly grated nutmeg
  • 2 tbsp brandy or port
  • 1 large free-range egg, beaten thyme sprigs, to serve


Roughly chop the bacon, reserving 4 rashers for the top. Clean and trim the chicken livers, and roughly chop.

Combine the minced pork, bacon and chicken livers in a large bowl, along with the chopped herbs, shallots, garlic, salt, pepper, nutmeg and brandy. Mix well with your hands, then cover and leave in the refrigerator overnight.

Heat the oven to 180°C/Gas 4. Mix the egg into the meat and pile the mixture into a 1 litre ovenproof dish. Shape the top into a mound and cover with remaining bacon. Cover with a tight-fitting lid or foil, and bake for 1½ hours, or until the pate starts to shrink away from the sides of the dish. Cool slightly, then drain off some of the fat. Serve at room temperature, topped with thyme sprigs.