CHICKEN PISTACHIO AND APRICOT TERRINE

Melt the butter in a shallow pan and cook the onion and garlic for about 10 minutes, until soft and translucent; cool in a bowl

Coarsely chop the chicken and put in the bowl with the onion and garlic; roughly chop 6 rashers of the bacon and add to the chicken with the mace; season generously with salt and freshly ground black pepper; add the chopped apricots and pistachios to the mixture and stir well together with the brandy

Preheat the oven to 180C/Gas4; line a 1.5 litre terrine dish or a loaf tin measuring 7cm deep with the remaining rashers of bacon leaving some of the rashers hanging down over the sides

Fill the tin with the chicken mixture pushing it down into the corners; fold the overhanging rashers of bacon over the filling; cover with a lid of baking paper then foil; place in a deep roasting tin and pour in enough boiling water to come halfway up the sides of the terrine dish

Bake in the preheated oven for 1 ½ hours; test with a skewer for done-ness; the terrine is cooked when the skewer comes out hot rather than warm; remove the terrine from the oven and leave to cool to room temperature, then chill overnight in the fridge