Loosely based around and Avoca Cafe recipe but this is simpler, easier and nicer!

Ingredients:

1kg of minced belly pork, preferably free range and rare breed
6 slices of unsmoked back bacon, finely chopped/minced
18 un-smoked back rashers
1 Medium onion, finely chopped
1 pepper (red/yellow/orange) finely chopped
3 cloves of garlic, minced
150g chopped figs
handful of sage leafs
4 bay leaves
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground all spice
1 tsp ground nutmeg
1/4 tsp cayenne
1 tsp salt
2 tsp ground black pepper
150ml dry white wine

This may take more than two days to make but is worth it...

Saute the onion, garlic and peppers in a pan with 25g of butter for 5 mins. Add the chopped sage and the spices. Fry for two more mins. Allow to cool.

Mix the belly mince, back bacon, chopped figs, onion mixture, white wine, salt, pepper, and beaten egg in a large bowl.

Leave to marinade in a cool place (fridge!) for 24 hours.

Soak your streaky bacon in cold water for an hour (note, this is to ensure that the bacon is not too salty, but if you know the bacon isn't salty, there is no need to soak). Drain and dry well.

Grease two medium loaf tins with butter or lard.

Get the streaky rashers and place them on a falt surface. Stretch each one out one at a time by sliding an angled knife along the length of the rasher, away from you. This will stretch each rasher out by 50% or more. Makes the next bit easier!

Line the loaf tins with the rashers, making sure there is an over hang of about 1-2" on all four sides.

Fill the tins with your mixture to a max of 2/3 capacity. Fold over the ends of the rashers. Add two bay leaves to each tin. Season with plenty of black pepper. Pour over 30-50ml of white wine over each tin.

Place tins in a large roasting tray, fill the trays to 1/3-1/2 full with boiling water. Cover the whole lot well in foil. Place in an oven at 150 degrees. Bake for 45mins.

Remove from oven, remove foil and drain away water. Return to oven and brown off for 10-15 mins at 180 degrees. Remove and allow to cool for an hour or two.

Now, get two more loaf tins and place them on top of each terrine. Push down firmly so the crest of the terrine is pushed down and the juices come up to the edge of the tin, but not over! Release the pressure and fill the tins with stones or weights. This will keep the terrine just below the juices. When cooled (12 hours or more in a cold room or fridge) remove the tins and now the terrine's should be set in the fat/jelly. This is important as it preserves the terrine!

Keep in a fridge for a up to a week. Best served sliced with wheaten bread, salad and a strong chutney such as apricot, beetroot or tomato.

Best bet is to eat away at one tin over the week, and slice and freeze the other terrine.