Chicken and pork terrine with whisky, cranberries and pistachios

Method

1. Heat the oven to 180°C/160°C fan/gas 4. Put the cranberries and whisky in a small pan and warm through (or put in a heatproof bowl and microwave for 30 seconds). Set aside to cool.
2. Line the terrine or loaf tin with the bacon, slightly overlapping the slices as you go to make a good seal and leaving some bacon overhanging at the ends and sides. Reserve a few rashers.
3. Strain the whisky from the cranberries into a bowl (set the berries aside), then add the mince, cream, nutmeg and lots of salt and ground black pepper. Mix well with your hands.
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4. Spoon half the pork mixture over the base of the terrine (see tip), then scatter over half the cranberries. Put 2 pieces of chicken on top to cover, then sprinkle with half the pistachios and the pickled walnuts. Cover with the rest of the chicken, pistachios and cranberries, then the remaining pork mixture. Fold the overhanging streaky bacon to cover and use the extra rashers to seal the terrine.
5. Cover the terrine with foil, then put on a baking tray and bake for 1 hour 20 minutes. Remove from the oven, uncover and leave to cool briefly, then pour off any cooking juices (discard). Put the terrine back on the tray, uncovered, then bake for 15 minutes to brown the bacon. Push
   a skewer into the centre to check the juices run clear, then set aside.
6. Meanwhile, cut a piece of card to fit the top of the terrine, wrap in foil, then put on top of the terrine with a few unopened cans on top to weight it down. This will compress the terrine and make it more sliceable. Leave to cool, then chill (weighted down) overnight in the fridge.
7. Serve the terrine in slices with toasts, caperberries, cornichons and onions (see Make Ahead)