Ingredients

• 300g/10½oz Lincolnshire sausages
• 75g/3oz dried apricots
• chopped
• 50g/2oz pistachio nuts
• skins removed
• 400g/14oz streaky bacon
• 2 boneless
• skinless chicken breasts
• thinly sliced
• 200g/7oz chicken livers
• 2 tbsp finely chopped fresh flatleaf parsley
• salt and freshly ground black pepper
• cooked beetroot
• frisée lettuce
• rocket

Directions

• Preheat the oven to 160C/320/Gas 2.
• Using a sharp knife
• cut the skin of the sausages and squeeze out the sausage meat filling.
• Place the sausage meat into a large bowl
• add the apricots
• pistachio nuts and parsley and mix together well. Season with salt and freshly ground black pepper to correct the taste. (To do this
• fry a small amount of the mixture in a frying pan for 1-2 minutes
• or until completely cooked
• then taste to check the seasoning.)
• Place the rashers of streaky bacon along the edge of a loaf tin
• overlapping the bacon in the base a little
• but leaving about 3cm/1¼in of the rashers draping over the sides of the tin.
• Divide the sausage meat mixture into three portions. Place one portion into the bottom of the loaf tin to cover the bacon on the base.
• Add several slices of the chicken to cover the sausage meat
• then top with the chicken livers.
• Add another layer of sausage meat
• followed by a layer of chicken breasts and a layer of chicken livers. When the tin is full
• fold over the draping bacon to cover the filling.
• Lightly brush a piece of aluminium foil with olive oil and fold over the top of the loaf tin
• tucking around the edges to seal.
• Place the loaf tin into a bain-marie half-full of hot water and place into the oven to cook for about 1¼ - 1½ hours
• or until completely cooked through.
• Remove the loaf tin from the oven and allow to cool completely before placing in the fridge to chill.
• To serve
• turn the bacon-wrapped terrine out of the tin and cut into slices. Place a slice onto a plate and serve with beetroot
• frisée and rocket alongside.