Ingredients
- Drizzle of rapeseed oil
- 1 packet smoked bacon lardons (125g)
- 1 onion, peeled and finely chopped
- 6 fresh sage leaves, finely chopped
- 600g Rooster potatoes, peeled
- 1 parsnip, peeled
- 125g mixed dried fruits. I have used prunes and apricots (cut into small chunks). Cranberries would be lovely too
- 2 eggs
- 80ml cream
- 50g grated Parmesan
- Salt and pepper
- A little grated nutmeg or mixed spice
- A little melted butter for reheating
1 Set the oven to 160 degrees.
2 Put the rapeseed oil, bacon and onion into a frying pan and cook for 10 minutes over a medium heat until soft, with no colour.
3 Add the sage and remove from the heat.
4 Meanwhile, grate the potatoes and parsnip coarsely and place in a bowl. Squeeze the excess water out, then add the onion and bacon mixture.
5 Add the dried fruit, eggs, cream and Parmesan and mix well. Season with the salt, pepper and the nutmeg.
6 Line a 2lb loaf tin with parchment paper and brush it with a little oil or a spritz with oil spray.
7 Pack the tin with the potato mixture and place in the oven to cook for 1½ hours, until it's completely tender when tested with a small knife.
8 Leave to cool completely and put in the fridge overnight.
9 To serve, cut the terrine into 2cm slices, brush with butter and place under a hot grill until golden and crisp.
