- December 2011
- Serves 10
- Takes 40 minutes to make, 1 hour 15-30 minutes to cook, plus pressing and cooling
Take the stress out of preparing the Christmas lunch with this make-ahead starter recipe.
- 27.3g (7.8g saturated)
- 5.3g (3.1g sugars)
You can store the cooked, cooled terrine in the tin for up to a week in the fridge. To freeze for up to 2 months, remove the cooled terrine from the tin, then wrap in baking paper and cling film. Defrost in the fridge overnight and bring to room temperature before serving.
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