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    Pork, Juniper and Pistachio Terrine

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    Pork, Juniper and Pistachio Terrine

    • Milk Free
    • Gluten Free
    • Preparation time: 20 minutes
    • Cooking time: 60 minutes
    • Total time: 1 hour 20 minutes 60 minutes 20 minutes

    Serves: 4


    • 70g pack cubetti di pancetta
    • 1 small onion, finely chopped
    • 1 tsp Bart juniper berries, chopped
    • 2 tbsp brandy
    • 300g essential Waitrose British Ground Pork
    • 25g pistachios, shelled
    • 7 rashers essential Waitrose Smoked Streaky English Bacon
    • 1 essential Waitrose Chicken Breast Fillet


    1. Preheat the oven to 180°C, gas mark 4. Fry the pancetta in a non-stick frying pan for 2-3 minutes, until just starting to turn golden. Remove from the pan with a slotted spoon and set aside. Add the onion to the pan and cook gently for 3-4 minutes, until softened. Add the juniper berries and brandy to the pan and allow to bubble for a few seconds. Remove from the heat.
    2. Put the pork mince in a bowl and stir in the pancetta, onion mixture, pistachios and seasoning. Line the base and long sides of a 450g-500g loaf tin (about 9cm x 17cm) with 5 of the bacon slices, letting them overlap slightly.
    3. Spoon half of the mince mixture into the loaf tin and spread out until level. Cut the chicken breast lengthways into 5 strips and arrange them on top of the mince. Cover with the remaining mince and spread with the back of a spoon until level. Place the remaining bacon on top and fold over any overhanging at the sides. Cover with foil and place in a small roasting tin. Pour in enough boiling water to come halfway up the sides of the loaf tin. Place in the oven and bake for 1 hour, until the juices run clear when a skewer is inserted into the centre.
    4. Drain off and discard any juices from the loaf tin and turn the terrine out on to a board. Leave to cool, then wrap in foil and chill until ready to serve.

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    Cook's tips

    Wrap up the terrine in foil and place in a plastic container with a lid, then take to your picnic with some cool packs.

    Drinks recommendation

    A terrine made with juniper calls out for gin and tonic – if you're able to carry some ice to the picnic, serve it with Tanqueray No. Ten and Fentimans Tonic Water, with slices of fresh lime.


    Average user rating

    5 stars