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Ingredients

• 1/2 small orange, zest only
• 1 tbsp sea salt
• 1 tsp pink salt
• 1 tbsp fresh thyme, leaves
• 1 tsp freshly grated nutmeg
• 2 tsp freshly milled black pepper
• 1 tsp freshly crushed juniper berries
• 7 bay leaves
• vegetable oil, for greasing
• 500 g trimmed venison shoulder, diced
• 275 g fatty pork belly, diced
• 250 g chicken livers, trimmed
• 250 g white bread, crusts removed
• 250 ml milk
• 250 g thinly sliced pancetta
• 50 ml brandy
• 50 ml gin
• toast, to serve

• 1 cucumber
• 1 tsp salt
• 250 ml white wine vinegar
• pinches szechuan pepper
• 2 tbsp Thai fish sauce
• 1 small red chilli, deseeded and finely chopped
• 1 lime, juice only
• 2 tbsp caster sugar
• 2 tbsp oil
• 100 g cashew nuts, chopped

Description

Paul Bloxham’s Tasty Terrine Would Make A Spectacular Starter Or An Impressive Addition To A Spring Picnic

UK TV