Perfectly succulant pork, chicken and pistachio terrine, topped off with Tyrrells English smoky barb

Ingredients

• 400g chicken breasts
• 100ml white wine
• zest of 1 lemon
• sprig of thyme, leaves only
• 1 tbsp olive oil
• 4 tbsp parsley, finely chopped
• sea salt and freshly ground black pepper
• 300g trimmed pork shoulder
• 300g rindless pork belly
• 1 tbsp thyme leaves, finely chopped
• ¼ tsp ground ginger
• 75g dried apricots, soaked in warm water if necessary
• 25g pistachio kernels, halved
• 400g rindless streaky bacon rashers
• Tyrrells English smoky barbecue crisps, to serve