Natalie Coleman's: PORK, CHERRY AND PISTACHIO TERRINE

(Serves 10 to 12)

15g unsalted butter

1tbsp olive oil

1 large onion - peeled and diced

2tbsp cognac 1tsp fennel seeds

1 large chicken breast

750g lean pork mince

75g cherries - pitted and cut into eighths

2tbsp parsley finely chopped

25g pistachios - shelled and roughly chopped

14 rashers unsmoked bacon, stretched with the back of a cook's knife until half as long again

Salt and pepper

Preheat oven to 180C/Gas Mark 4. In a frying pan, add a splash of olive oil and the butter and melt. Add the onion and soften until translucent (four to five minutes) When softened, remove from the heat and allow to cool to room temperature. Deglaze the pan with the cognac and cook for 30 seconds, then add to the onions.

In a dry pan, toast the fennel seeds for one or two minutes on a medium-low heat until they start to release their aromas. Remove from heat and using a spice blender or pestle and mortar, grind until powder.

In a food processor, blitz the chicken breast until minced well.

In a large mixing bowl, add the chicken, pork mince, cherries, onion/cognac, fennel seeds, parsley and pistachios, and season well with salt and pepper. Mix well so everything is combined equally using your hands.

Line the bottom of a 900g loaf tin with a piece of greaseproof paper. Then line the tin with the bacon so half the bacon is in the tin and the other half other hanging, as you will need to wrap this over the top to make sure the top of the terrine is covered.

Once the tin is lined with the bacon, add the terrine mixture, then fold over the bacon to seal the top of the terrine. Cover with a piece of greased foil.

Boil a kettle. Place the terrine tin into a roasting tin and then fill the tray with boiling water, so it comes up the terrine tin halfway. Place into the oven to cook for one hour or just over, so it's cooked all the way through and the juices run clear when pierced in the centre with a knife.

When cooked, remove from the oven, take the terrine tin out of the roasting tray and allow to cool to room temperature. Chill well, overnight if you have time, before removing from the mould, peeling off the lining paper and slicing.

Serve with crusty bread and dressed salad leaves (optional).