Ingredients

• 3 corn fed chicken breasts
• skin removed
• 100g/3½oz chicken livers
• 180g/6oz pork belly
• minced
• 1 tsp salt
• 2 tsp freshly ground black pepper
• 1 unwaxed lemon
• zest only
• 2 shallots
• finely sliced
• 2 sprigs lemon thyme
• leaves picked
• 50g/1¾oz pistachios
• blanched
• 20 thin slices streaky bacon

Directions

• Preheat the oven to 180C/350F/Gas 4.
• Cut each chicken breast into three big slices and set aside.
• Mix the chicken livers into the minced pork and season with the salt and pepper. Add the lemon zest
• shallots
• thyme leaves and pistachios.
• Line a terrine mould or loaf tin with the bacon
• leaving enough overhanging to cover the top when filled. Press in the mince and chicken pieces and cover completely with the bacon.
• Place the mould in a roasting tin filled with enough water to reach half way up the side of the mould.
• Bake in the preheated oven for 1 hour 15 minutes.
• Allow to cool for 24 hours in the fridge then slice. Serve with pickled onions or gherkins
• toast and salad leaves.