Makes 1.2 kg (2 lb 10 oz)

For the average person, terrine is the fanciest meatloaf that you have ever had. The list is endless with what you can use in a terrine, but this recipe relies on one thing: the best free-range pork you can buy, and if you can get old-breed pork all the better. If you are using this recipe to make pâté en croûte — you will need collapsible pâté en croûte moulds or if you can’t find any a loaf (bar) tin will do. You can use a terrine tin for this but you have to be very careful taking the terrine out — if you rip it then your jelly will run out and it just won’t be the same.

1.5 kg (3 lb 5 oz) free-range pork shoulder, skin removed

5 French shallots, peeled

3 purple garlic cloves

1 handful fresh flat-leaf (Italian) parsley leaves

2 fresh thyme sprigs

2 fresh rosemary sprigs

15 g (½ oz) pure sea salt

10 g (¼ oz) freshly ground black pepper

Cut the pork into strips to make them easier to mince and place with all the other ingredients in a stainless steel bowl. Remove the sanitised mincer from the freezer and assemble it as per the manufacturer’s instructions. Using a medium-sized disc, grind the mixture into a stainless steel bowl that has been sanitised and kept in the freezer. We like our terrine a little bit coarse but if you want it finer just put it through a second time.

Preheat the oven to 150°C (300°F/Gas 2). Line a 28 x 11 x 7.5 cm (11¼ x 4¼ x 3 inch) terrine mould with plastic wrap, making sure there is enough overhang to cover the top once filled. Press the mixture into the mould with some pressure so there are no air bubbles. Cover with the excess plastic wrap and then a layer of foil.

Place the mould into a deep baking tray with enough water to come halfway up the sides. Cook the terrine in the oven for 75 minutes. Remove the terrine and set aside to cool to room temperature.

To serve, wait until the terrine is cold, then remove the foil and plastic wrap and slowly invert onto a serving plate, then turn it over so it stands upright. Refrigerate until it is set and serve with cornichons and crusty bread.