Serve this rich terrine with crusty country-style bread and cornichons for an easy starter.


  • 2 tbsp olive oil

  • 175g/6oz onions, finely chopped

  • 1kg/2¼lb rindless boned pork belly, cut into small pieces

  • 175g/6oz rindless back bacon, cut into small pieces

  • 175g/6oz lamb's or pig's liver, cut into small pieces

  • 2 small garlic cloves, finely chopped

  • large handful parsley leaves, finely chopped

  • 1½ tbsp chopped rosemary

  • 1½ tbsp chopped thyme

  • 1½ tsp salt

  • 1½ tsp freshly ground black pepper

  • pickled blueberries and beetroot chutney, to serve


  • 1.

    Heat the oil in a frying pan, add the onions and fry gently until soft but not browned.

  • 2.

    Transfer to a large mixing bowl and leave to cool.

  • 3.

    Put the pork belly into a food processor and chop, using the pulse button, into a coarse mixture.

  • 4.

    Add to the onions in the bowl. Put the bacon and liver in the food processor and again, coarsely chop, then transfer to the bowl.

  • 5.

    Add the garlic, chopped herbs, salt and freshly ground black pepper and mix everything together really well - the best way of distributing the ingredients evenly is with your hands.

  • 6.

    Preheat the oven to 180C/350F/Gas 4.

  • 7.

    Put the mixture into a lightly oiled 1.5 litre/2½ pint terrine dish or loaf tin and slightly round off the top.

  • 8.

    Cover with a lid or some foil, put into a small roasting tin and pour enough hot water into the tin to come half way up the sides of the dish. Bake for 1½ hours.

  • 9.

    Uncover the terrine and cook for a further 15 minutes, until it is lightly coloured on top.

  • 10.

    Remove the dish from the roasting tin and leave to cool. Then weight down the terrine overnight in the fridge. The easiest way to do this is to cut out a piece of cardboard that will fit inside the rim of the dish, cover it with foil, then place it on top of the terrine and place a few weights or unopened cans on top.

  • 11.

    To serve, remove the terrine from the dish in slices. Accompany with lots of crusty bread, pickled blueberries beetroot chutney and some cornichons.

  • 12.

    For the pickled blueberries, put 1.2 litres/2 pints of distilled malt vinegar into a pan with 30 garlic cloves, 12 allspice berries, a 5cm/2 inch piece of cinnamon stick, 4 small dried red chillies and 900g/2lb granulated sugar.

  • 13.

    Bring to the boil to dissolve the sugar, remove from the heat and leave to stand for 2 hours.

  • 14.

    Pack 175g/6oz of blueberries into sterilised 450g/1lb jars and pour over the cool syrup. Seal with vinegar-proof lids and leave for 2-3 months before using.

  • 15.

    For the beetroot chutney, (makes 7 x 450g/1 lb jars) peel 900g/2lb raw beetroot and coarsely shred on a mandolin or by hand.

  • 16.

    Put into a preserving pan with 450g/1lb chopped onions, 750g/1½ lb peeled, cored and roughly chopped cooking apples, 450g/1lb raisins, 3 tbsp ground ginger, 2 tsp dried chilli flakes, 900g/2lb granulated sugar, 1.2 litres/2 pints malt vinegar, 30g/1½oz salt and juice of 1 lemon.

  • 17.

    Heat gently, stirring, until the sugar has dissolved. Bring to the boil and simmer gently, uncovered, for about 2 hours, until well reduced and quite thick but don't forget that it will thicken even further as it cools.

  • 18.

    Spoon into warm, sterilised jars, cover with waxed discs and then seal with vinegar-proof lids. It will keep for up to one year.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 796kj
  • Fat Total 78g
  • Saturated Fat 27g
  • Protein 19g
  • Carbohydrate 3g
  • Sugar 1g
  • Sodium 461mg

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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