Pork, chorizo and pink peppercorn terrine

Method

• step 1

  Cook the shallots in olive oil until soft, then cool. Put the pork tenderloin in a bowl. Add the shallots, peppercorns, half the rosemary and half the fennel. Season really well with salt, then mix together and divide into two.

• step 2

  Mix the pork mince, chorizo and olives with the rest of the rosemary and fennel and season. Line a rectangular terrine or loaf tin approx 900g (approx 19 x 9cm and 6cm deep), with the bacon rashers, leaving the edges overhanging. Heat the oven to 180C/fan 160C/gas 4.

• step 3

  Press in half the pork tenderloin mix. Form the chorizo mix into a really fat sausage, slightly narrower than the terrine and push it down into the pork layer. Pack the rest of the pork mix over and around the chorizo (the idea is that the chorizo will sit in the middle of the pork mix). Wrap the bacon over the top to seal.

• step 4

  Cover the terrine with a lid or some foil, put it into a small roasting dish and pour in hot water to come halfway up the outside of the terrine dish. Cook for 1½ hours, covered, then uncover and cook for a further 15 minutes, until the top is light golden. Remove the terrine from the hot water and strain off any liquid that has come out during cooking (there will be quite a lot). Leave to cool.

• step 5

  Cover the surface of the terrine with a foil-covered piece of card then weight down with tins and chill overnight. Turn out onto a board and serve in slices with salad, peppers and toast.