Pork & Veal Terrine

I was looking for something a little different for lunchboxes this week when I remembered this lovely terrine that is a favourite of my mothers. Rich and moist, scented with sherry, pistachios and green peppercorns give it extraordinary bursts of flavour and texture in every mouthful.

The search for pepper was a driving force in the early exploraration of the world. This extraordinary spice was the basis of great fortunes, even considered legal tender in the middle ages. The first merchant ships were stuffed with peppercorns and guided by sailors with their pockets sewn closed to prevent them running off with any of this precious cargo destined for the dining tables of the rich. Easier to come by today it is still a precious thing to use for the zing it gives every time. Green peppercorns are the immature berries of the piper nigrum plant, picked early and usually brined. Used in this terrine they add a little crunch before a momentery burst of perfumed heat and then they are gone. It makes this special.

Pork & Veal Terrine

500g pork mince

500g veal mince

100g streaky bacon

2 tbspns breadcrumbs

1 tbspn green peppercorns

1/2 cup sherry

100g hulled pistachios

2 tbspn chopped fresh herbs, like thyme, rosemary and sage

2 cloves garlic, peeled and crushed

Salt and pepper

Bay leaves to decorate

Line a loaf tin with the bacon. Mix the remaining ingredients, except the bay leaves. When it is well amalgamated pile it into the loaf tin, bring the edges of the bacon into the centre and then decorate the top with bay leaves.

Cover with aluminium foil and bake in a moderate oven - gas 4, 160C - for 90 minutes. Take the tin from the oven, drain the juice then pat the top dry with paper towel.

Cool in the tin, then remove, wrap in foil and refrigerate. Serve in thin slices - in our case with salad for lunches.

Rich and delicious.