Beef, Juniper and Pistachio Terrine

Ideal light lunch or starter this takes time to prepare but is worth the effort. Beef mince, liver and bacon flavoured with juniper, cranberries, herbs and pistachio wrapped in pancetta

Method

1. In a large bowl mix together the beef mince, liver, bacon, Madeira or Port, lemon zest, juniper berries, cranberries and seasoning. Cover and leave to marinate in the refrigerator for 2 hours, or overnight.
2. Preheat the oven to Gas mark 2, 150°C, 300°F.
3. Heat the butter in a large non-stick frying pan and cook the onion and garlic for 3-4 minutes until soft, but not coloured. Stir in the herbs and spices. Set aside to cool for 5-10 minutes.
4. Remove the terrine mixture from the refrigerator and add the onion and herb mix, egg, cream and pistachio nuts.
5. Line a 900g/2lb loaf tin with the pancetta slices, and randomly tuck in half the bay leaves between the pancetta. Spoon the mixture into the tin and fold over the pancetta slices. Tuck in the remaining bay leaves. Cover the terrine with a piece of double-thickness foil and pleat the corners to allow the steam to escape.