Food and Travel Magazine | Country-style pork and rabbit terrine with…

Ingredients

• 350g smoked streaky bacon rashers, rind removed
• 500g skinless pork belly, diced
• 500g rabbit, diced
• 1 small onion, minced
• 2 garlic cloves, crushed
• 75ml dry cider
• 2tbsp brandy
• 75g whole pistachio nuts, shelled
• 1tbsp fresh thyme, chopped
• 2tbsp fresh parsley, chopped
• 1⁄2tbsp ground nutmeg
• 8 juniper berries, crushed
• 500g plums
• 1 piece stem ginger, plus 1tbsp syrup from jar
• 3tbsp red wine vinegar
• 75g brown sugar
• 1⁄2-1tsp salt