Slice the chicken breasts into strips. Place in a bowl
season with salt and pepper and add the white wine
lemon zest and thyme leaves
then drizzle over the olive oil. Cover and leave to marinate for at least an hour.
For the pork layer
finely chop the pork shoulder and pork belly
or put the whole lot through a meat grinder
or blend in a food processor. Put into a bowl with the lemon zest
thyme leaves
ground ginger
apricots and pistachios and mix well. Season with salt and pepper.
Preheat the oven to 150C/130C Fan/Gas 2. Stretch the bacon rashers with the back of the knife. Line a 1 litre/1¾ pint terrine mould with the rashers
widthways
arranging them on alternative diagonals so that they overlap by slightly criss-crossing one another. You should have around 5cm/2in overlap on each side – if you don’t you may need to stretch the bacon out a little more.
Put half of the pork mixture into the terrine and spread it evenly. Remove the chicken from the marinade and mix with the finely chopped parsley in a bowl
then lay the strips out in an even layer. Finally
cover with the remaining pork mixture.
Cover the top of the terrine with the overhanging bacon slices
continuing with the criss-crossing
then top with more slices so that it is completely covered.
Put the lid on the terrine or cover with a double layer of foil. Put in a roasting tin and add just enough boiled water to reach up to 2cm/¾in up the side of the terrine. Put in the oven and bake for 1½ hours.
To check if the terrine is cooked through
check it has reached 75C (using a meat probe or thermometer) or just hold a skewer in the centre for a few seconds – if the tip is too hot to hold for more than a second
it is done.
Recover the terrine with a couple of layers of foil
then weigh down with either a couple of tins or something similarly heavy. Leave to cool
