- 300g/10½oz Lincolnshire sausages
- 75g/3oz dried apricots, chopped
- 50g/2oz pistachio nuts, skins removed
- 400g/14oz streaky bacon
- 2 boneless, skinless chicken breasts, thinly sliced
- 200g/7oz chicken livers
- 2 tbsp finely chopped fresh flatleaf parsley
- salt and freshly ground black pepper
- cooked beetroot
- frisée lettuce
- rocket
- Preheat the oven to 160C/320/Gas 2.
- Using a sharp knife, cut the skin of the sausages and squeeze out the sausage meat filling.
- Place the sausage meat into a large bowl, add the apricots, pistachio nuts and parsley and mix together well. Season with salt and freshly ground black pepper to correct the taste. (To do this, fry a small amount of the mixture in a frying pan for 1-2 minutes, or until completely cooked, then taste to check the seasoning.)
- Place the rashers of streaky bacon along the edge of a loaf tin, overlapping the bacon in the base a little, but leaving about 3cm/1¼in of the rashers draping over the sides of the tin.
- Divide the sausage meat mixture into three portions. Place one portion into the bottom of the loaf tin to cover the bacon on the base.
- Add several slices of the chicken to cover the sausage meat, then top with the chicken livers.
- Add another layer of sausage meat, followed by a layer of chicken breasts and a layer of chicken livers. When the tin is full, fold over the draping bacon to cover the filling.
- Lightly brush a piece of aluminium foil with olive oil and fold over the top of the loaf tin, tucking around the edges to seal.
- Place the loaf tin into a bain-marie half-full of hot water and place into the oven to cook for about 1¼ – 1½ hours, or until completely cooked through.
- Remove the loaf tin from the oven and allow to cool completely before placing in the fridge to chill.
- To serve, turn the bacon-wrapped terrine out of the tin and cut into slices. Place a slice onto a plate and serve with beetroot, frisée and rocket alongside.