Tipsy pork terrine recipe | Sainsbury`s Magazine

Ingredients

• 100ml brandy
• 150g dried apricots, chopped
• 1 tbsp rapeseed oil, plus extra to grease
• 360g thinly sliced pancetta
• 1 onion, finely chopped
• 2 garlic cloves, finely sliced
• 1kg pork mince (20% fat)
• 1 tsp ground nutmeg
• ¼ tsp ground allspice
• ¼ tsp ground cloves
• 1 medium egg, beaten
• 50g pistachio
• toasted rustic bread*
• cornichons