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Ingredients

• 300g/10oz rindless pork shoulder, chopped into small pieces

• 300g/10z rindless pork belly, chopped into small pieces

• 150g/5oz rindless unsmoked streaky bacon rashers, chopped into small pieces

• 225/8oz pig’s liver, rinsed and patted dry with kitchen paper

• 2 garlic cloves, peeled and crushed

• 1 orange, juice and zest

• 6 tbsp brandy

• 3 tbsp chopped fresh sage leaves

• 1 tbsp chopped fresh thyme leaves

• 1 tbsp whole black peppercorns

• 1 tbsp juniper berries

• 400g/14oz rindless smoked streaky bacon rashers

• 200g/7oz cornichons, drained

• sea salt and freshly ground black pepper

Description

Don't Be Put Off By Making A Terrine - They're Really Easy Once You Know How. Equipment And Preparation: You’ll Need A 1.1 Litre/2 Pint Lidded...

BBC