A Spoonful of Sugar

Have I ever mentioned that I'm a show-off?

When I spotted this luscious terrine in December's olive magazine I knew that I'd found the perfect starter for our Boxing Day Feast. I love to hear an oooh or maybe an ahhhh when I bring a plate to the table, and the picture in the magazine had a real Wow Factor that left me gleefully imagining everyone's reactions.

This was actually the first time that I'd ever cooked a roast dinner for more than just two—and functionally, that's all that Christmas dinner is—and while it went very well, I felt rather like a swan.

Serene and beautiful on the surface; paddling frantically beneath.

Credit for my serene appearance goes jointly to my timetable—I highly recommend that any roast or Christmas novices make a timetable before turning the oven on--and this terrine. Serving a cold starter allows you to actually speak to your guests (or indeed family) before sitting down at the table, rather than flapping around in the kitchen.

The nice thing about terrines is that you have to make them in advance. First the meat needs to marinate overnight, then the terrine has to be chilled and pressed over the second night. Only then can you dive in and enter Pork Heaven.

The terrine needed to be served at room temperature to get the maximum aroma and flavour from it. So, an hour before I intended to start serving, I pulled it from the fridge and unmoulded it with Dave's help.

Dave's top tip—once you've loosened the edges, stick a knife in one corner before you flip it upside down over a platter. This breaks the airlock or seal and the terrine will slide right out.

Slicing a terrine is a magical thing. You go from an modest lump of meat to an astonishingly colourful mosaic of colour with the simple glide of a knife. Just look at it—almost too pretty to eat!

I served the terrine with some mulled wine chutney that I picked up at my favourite deli--County Delicacies in Reading--and some bitter leaves that I dressed simply with balsamic vinegar and olive oil. The terrine received a last minute drizzle with olive oil and a few flakes of sea salt.

Without sounding too smug—I hope—I got plenty of appreciative noises whilst we ate. The pork was succulent and packed with flavour from the marinade and herbs. It's surprising how much onion flavour chives hold, while still being beautifully delicate. The pistachios held all their flavour and didn't go at all soggy, which was my sole concern about the terrine.

I'd totally make this again. It's simple to make and the results are absolutely stunning!