I love this terrine, it’s a recipe l use year round as it’s great to wrap up and take on a picnic in summer or used as a starter in winter. Once cooked, it can stay in an airtight container for up to a week in your fridge. A healthy light lunch, served with a green salad and red onion relish.

Farmhouse Terrine


12 rashes bacon- plus 2 diced rashes 1 bunch spinach
500g minced pork
350g minced chicken

6 fresh sage leaves 3 sprigs thyme
1⁄2 cup parsley
1⁄2 tsp allspice 50ml cognac

1 egg beaten lightly
1⁄2 cup dried cranberry, roughly chopped
1⁄2 cup walnuts or pistachios roughly chopped


  1. Preheat oven 160C
  2. Lay bacon rashers across terrine dish, over lapping them slightly and hanging over the edges
  3. Place the spinach into boiling water for 5 minutes, squeeze out the water and chop roughly.
  4. Mix together the pork, chicken, spinach, 2 rashers of chopped bacon, sage, parsley, thyme, egg and season spice and salt, pepper.
  5. Press the half the mixture firmly into the bottom of the terrine mould, add a layer of nuts and dried cranberries and then add the rest of the mixture, press down and then fold over the bacon and cover with foil.
  6. Place in a bain marie, bake 1 hour and reduce heat to 140C, continue to bake another 25 minutes.
  7. Remove from the oven and carefully empty the juice of the terrine, replace the foil on top and compress with 2 cans on top. Put in the fridge overnight .
  8. To de-mould the following day, place the bottom of the terrine into 2cm of boiling water for 1 minute and then turn out onto a serving plate. Garnish with parsley, chopped tomatoes, pickled cucumbers, relish & slices of brown crusty bread.

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