Pork, pistachio and prune terrine recipe | Sainsbury`s Magazine

Ingredients

• 3 shallots, finely chopped
• 1 tbsp vegetable oil
• 1 garlic clove, crushed
• 1 tsp ground mixed spice
• 4 tbsp brandy or port
• 400ml red wine
• 3 thyme sprigs
• 1 bay leaf
• 12-14 dry-cured unsmoked streaky bacon rashers
• 250g pork belly slices, chopped
• 1 x 500g pack 10% fat pork mince
• 100g black pudding, diced
• 60g pitted prunes, chopped
• 40g pistachio kernels, toasted and chopped
• 4 tbsp double cream
• 2 tsp fine sea salt
• 1⁄4 tsp ground white pepper