Pork terrine

Method

1. Gently heat the oil in a pan over a low heat and soften the shallots for 8 minutes, then cool. Mix with all the other ingredients except the whole bacon rashers. Fry a little piece in a pan, then taste and adjust the seasoning as necessary.
2. Preheat the oven to 160°C/fan140°C/gas 3. Stretch each bacon rasher with the back of a knife to a length of about 28cm.
3. Line a 1.2 litre terrine or loaf tin with the bacon, overlapping the slices and leaving the ends hanging over the sides. Fill with the mixture, making sure it gets into the corners (it will dome slightly above the tin).
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4. Bring the bacon up to enclose the filling. Cover the tin with lightly oiled foil, tightly scrunching it around the sides. Put the terrine in a deep roasting tray and fill with boiling water to come halfway up the sides of the terrine. Bake for 1 hour-1 hour 15 minutes. Remove the foil, drain any excess juices and return to the oven for a further 15 minutes. The terrine should be firm, the juices should run clear when pierced with a skewer and a thermometer probe inserted into the centre should reach 65°C.
5. Remove from the tray and cool for 15 minutes. Tip out any more liquid, cover with cling film, then place a piece of cardboard on top (cut so it fits the inside of the tin) and rest 3 or 4 cans or other weights on top of this. Allow to cool completely before turning out, then slice thickly and serve with pickles and sourdough.