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6
Medium
2 hr
By Joanne Harris and Fran Warde
Published 2005
This meat terrine is traditionally made in an earthenware terrine dish, which ensures that it cooks evenly, but you can use a loaf tin instead. Serve it sliced, with crusty bread and a fresh green salad. Pistachios work well in this terrine, giving it a slightly sweet flavour and a crunchy texture: add about 100g chopped nuts to the final mixture and garnish with a few whole nuts on top.
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