Country Terrine (Terrine de Campagne) Recipe

Cut away any sinew, blood, or green bits from the chicken livers, then set enough aside to run along the length of the terrine dish or loaf tin. Chop the rest into small cubes.

Tip all the ingredients, except the prosciutto, whole livers, and optional sides, into a large bowl. Season and mix well using hands.

Line the base and sides of a 1-kilogram terrine dish or small loaf tin with baking parchment.

Then carefully line the base and sides of the dish or tin with the overlapping slices of prosciutto, leaving some hanging over the side and a few slices for the top. Pack half the meat mixture down into the terrine and press down.

Lay a row of chicken livers down the middle of the terrine, then add the rest of the meat mixture and press down. Lay the remaining prosciutto over the top, then lift the slices from the sides up and over, and cover the dish with foil.

Heat oven to 350 degrees F.

Boil a kettle and pour in enough water so it comes halfway up the terrine. Carefully place it on the middle shelf of the oven and cook for 1 hour.

Remove the tin from the oven, take out the terrine and leave to cool completely. Place on a plate or a tray with another flat tray on top, weigh down with a few cans and leave to chill overnight.

To turn out the terrine, slip a knife between the paper and the terrine to loosen it, then turn it out onto a board. Wipe off the jelly and either serve straight away sliced or wrap in cling film and slice later.

Serve with desired sides and enjoy.