Lamb and feta terrine with fig relish

1. Place the lamb shoulder into a heavy casserole dish with whole peeled garlic cloves, peppercorns, rosemary, water and white wine. Cover with a tight fitting lid and place into a moderate oven (160 degrees) for three hours and cook until very tender.
2. Combine the figs with the onion, water, vodka, vinegar, sugar and star anise and simmer until thick. Allow to cool to room temperature.
3. Line your terrine mould with several layers of cling wrap ensuring that the lining is smooth and over hangs by 10cm each side.
4. Once the lamb is cooked, separate the meat from the liquor. Reduce the liquid by half, dice the lamb into 2-3cm chunks.
5. Dice the feta into 2cm blocks and combine with the creamy feta. (Use cream cheese if the creamy variety of feta is not available).
6. Place a layer of meat and juice into the bottom of the terrine mould. Then layer with cheese followed by another layer of meat and juice and continue until all the mixture is used. Then fold the over hanging cling film over the top of the filling and press the filling down firmly. Allow this to set in the fridge for a minimum of 3 hours.
7. When set, turn out the terrine and slice into 2 cm thick slices, rub the edges with olive oil and roll them in the chopped herbs so they stick decoratively to the edges.

to serve

1. Serve with a spoon of fig chutney, a drizzle of thick balsamic and toasted sour dough rubbed with garlic and olive oil.