If you love pork terrine, try this recipe pork, pistachio and apricot recipe.


  • For the terrine

  • 900g good-quality pork sausages

  • 250g dried apricots, chopped

  • 250g pistachios

  • 150g pitted black olives, chopped

  • 10g flat-leaf parsley, finely chopped

  • 1 egg, lightly beaten

  • a little olive oil

  • 450g streaky bacon rashers, rind removed

  • sea salt and freshly ground black pepper

  • For the chutney

  • 30g butter

  • 12 dark-skinned plums, stones removed and flesh chopped

  • 6 tablespoons caster sugar

  • 6 tablespoons balsamic vinegar

  • 1 cinnamon stick

  • To serve

  • crusty bread


  • 1.

    First make the terrine. Using a sharp knife, cut the skin from the sausages and squeeze out the filling into the bowl of an electric mixer. Start mixing at low speed, adding the apricots, pistachios, olives, parsley and beaten egg. When everything is well combined, season

  • 2.

    With salt and pepper. To check the seasoning, simply fry a small spoonful of the mixture in a pan until cooked, then taste and adjust

  • 3.

    The seasoning as needed.

  • 4.

    Preheat the oven to 160°C/325°F/gas mark 3 and brush a large

  • 5.

    Lidded terrine mould with olive oil. Use the streaky bacon to line

  • 6.

    The mould, allowing a slight overlap in the base and leaving 4cm overhanging the mould on both sides.  

  • 7.

    Spoon a few tablespoons of the terrine mixture into the base

  • 8.

    Of the mould and press down well – this will prevent any air bubbles forming. Spoon in the rest of the mixture, again pressing down well. Fold the overhanging rashers of bacon over the top of the terrine and brush the underside of the lid with a little oil before placing firmly on the top. Place the terrine in a roasting tin and carefully pour in enough hot water to come half way up the side of the mould. Place in the oven and cook for 1¼–1½ hours, or until a skewer inserted into the centre comes out clean. Remove the terrine from the oven, carefully lift it

  • 9.

    Out of the water bath and allow to cool completely before chilling

  • 10.

    In the fridge overnight. 

  • 11.

    For the chutney, melt the butter in a heavy-based frying pan and sauté the plums over medium heat for 2–3 minutes. Add the sugar, vinegar and cinnamon and simmer for 15–20 minutes until the

  • 12.

    Plums are soft and the sauce is rich and sticky. Leave to cool.

  • 13.

    To serve, simply turn the terrine out of the mould and serve with

  • 14.

    The chutney and some crusty bread. I like to slice it at the table and

  • 15.

    Let people help themselves.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 1014kj
  • Fat Total 75g
  • Saturated Fat 20g
  • Protein 33g
  • Carbohydrate 56g
  • Sugar 43g
  • Sodium 1358mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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