- 30 slices flat pancetta or bacon, rind removed
- 1 tbsp olive oil
- 2 golden shallots, finely chopped
- 2 garlic cloves, finely chopped
- 700 gm each coarsely minced pork and coarsely minced turkey
- 200 gm diced turkey breast
- 50 gm pistachio nuts, coarsely chopped
- 40 ml brandy
- 3 eggs, lightly beaten
- 2 tbsp coarsely chopped flat-leaf parsley
- 1 tsp coarsely chopped thyme
- Finely grated rind of ½ orange and ½ lemon
- ½ tsp dry-roasted coriander seeds (see note), coarsely crushed
- ¼ tsp finely grated nutmeg
- Rocket, mayonnaise (optional) and baguette, to serve
- 200 ml white wine vinegar
- 100 ml dry white wine
- 90 gm caster sugar
- golden shallot, thinly sliced
- Thinly peeled rind of ½ lemon, juice of 1
- 3 thyme sprigs
- 1 small fresh bay leaf
- 1 tsp coarsely crushed fennel seeds
- 3 nectarines, each cut into 8 wedges
- 1For pickled nectarines, stir vinegar, wine, sugar, shallot, lemon rind, herbs, fennel seeds and 250ml water in a saucepan over medium-high heat until sugar dissolves, then bring to the boil, add nectarines and remove from heat. Stir in lemon juice, transfer to a sterile jar (see note), cover and cool to room temperature, then refrigerate overnight. Pickled nectarines will keep for up to a month.
- 2Preheat oven to 180C and lightly oil an 8cm-deep, 8cm x 25cm loaf tin and line with pancetta slices crossways and overlapping slightly, letting ends overhang tin. Heat oil in a saucepan over medium-high heat, add shallot and garlic and sauté until translucent (2-3 minutes). Cool, then combine in a large bowl with remaining ingredients. Season generously and mix with your hands to combine well. Press mixture into tin, ensuring there are no air pockets, smooth top, then fold pancetta over to cover. Cover with foil, place in a roasting pan lined with a tea towel, pour in enough boiling water to come halfway up sides of tin and bake until firm and juices run clear when centre is pierced with a skewer (1¼-1½ hours). Remove from roasting pan, place on a tray and cool to room temperature.
- 3Cut a piece of thick cardboard to the size of the loaf tin and wrap in foil. Place on top of terrine, weight with food cans and refrigerate overnight. Remove weights and cardboard, cover with plastic wrap and refrigerate until required. Terrine will keep for 3 days.
- 4To serve, turn terrine out of tin, thickly slice and serve with pickled nectarines, mayonnaise, rocket and crusty bread.
To dry roast spices, cook the spices in a dry pan, stirring continuously over medium-high heat until they're fragrant. The cooking time varies depending on the spice used. To sterilise lids and jars, run them through the hot rinse cycle in a dishwasher, or wash them in hot soapy water, rinse well, place on a tray in a cold oven and heat at 120C for 30 minutes.