• Similar to pâté, terrine is a French forcemeat loaf full of delicious flavours. This classic terrine with boozy figs contains some delicious sweet punches of fruit, which works perfectly with the salty meats. 

    Classic terrine with boozy figs

    Serves: 6 – 8
    Cooking Time: 30 minutes + overnight to chill.


    • 250g chicken livers, trimmed and cleaned
    • 500g streaky bacon
    • 500g lean pork, diced
    • 200g pork mince
    • 1 onion, finely chopped
    • 2 large eggs, beaten
    • a handful of fresh flat-leaf parsley, chopped
    • 6 sprigs of thyme, leaves only
    • 2 bay leaves, chopped
    • 2 garlic cloves, chopped
    • grated zest of 1 lemon
    • salt and freshly ground black pepper, to taste
    • 4 – 6 Ronde de Bordeaux figs (baby figs or any other)
    • microgreens, to serve
    • Boozy figs

    • 20g (2 tbsp) butter
    • 150g Ronde de Bordeaux figs (baby figs or any other)
    • 15ml (1 tbsp) Demerara sugar
    • finely grated zest and juice of ½ orange
    • a generous splash of sherry



    Preheat the oven to 160°C. Line a 10 x 19cm loaf tin with plastic wrap.


    Chop the chicken livers and 200g of streaky bacon, and place in a bowl. Add the diced pork, pork mince, onion, eggs, herbs, garlic, lemon zest and seasoning, and mix well.


    Line the loaf tin with most of the remaining bacon slices, reserving some for the top. Half fill the dish with the meat mixture and arrange 4 – 6 figs down the length of the pan. Spoon the remaining mixture on top and pat down until smooth. Fold over the bacon and lay the remaining slices on top. Bake for 1 hour and 30 minutes. Remove and leave to cool for 30 minutes and carefully drain off the juice.


    Place a weight over the terrine to compress it and refrigerate overnight.


    Just before serving, make the boozy figs. Melt the butter in a medium frying pan over medium heat. Halve the figs, dip them face down in the sugar and place them sugar-side down in the pan. Reduce heat to low and fry for 1 – 2 minutes.


    Add the orange zest, orange juice and sherry, and fry for a further 1 – 2 minutes. Turn figs over and fry for another 1 minute. Remove from heat.


    Turn out the terrine (remember to remove plastic wrap), slice and serve with the boozy figs and microgreens arranged on top.