Terrine de Campagne

Using a large sharp knife, roughly chop the pork shoulder and pork belly by hand until you have a coarse mince with visible chunks no larger than 5 mm — do not use a food processor. Transfer to a large mixing bowl.

Finely chop the pork liver until it forms an almost-smooth paste, then add it to the bowl along with the lardons, garlic, shallot, cognac, white wine, salt, pepper, allspice, nutmeg, thyme leaves, beaten egg, and double cream. Mix firmly with your hands until cohesive and slightly tacky.

Cover the bowl tightly with cling film and refrigerate for at least 12 hours and up to 24 hours to allow the flavours to develop and the seasoning to penetrate the meat.

Remove the mixture from the refrigerator and preheat your oven to 160°C (fan 140°C or 325°F). Line a 1-litre terrine mould by draping the streaky bacon slices widthways across the base and up the sides, overlapping slightly and allowing the ends to overhang.

Pack the meat mixture firmly into the lined mould, pressing it into the corners to eliminate air pockets. Fold the overhanging bacon over the top to enclose the filling, then lay the bay leaf on top.

Cover the mould tightly with a double layer of foil. Place it in a deep roasting tin and pour in enough boiling water to reach halfway up the sides of the mould to create a bain-marie.

Bake in the bain-marie for 90 minutes, until an instant-read thermometer inserted into the centre registers 72°C — use a meat thermometer to confirm this temperature before removing from the oven.

Remove the terrine from the bain-marie, discard the foil, and allow it to cool to room temperature. Once cooled, cover the top with foil and weight it down with a heavy object. Refrigerate weighted for at least 24 hours and up to 48 hours before slicing.

To serve, run a palette knife around the edges and turn the terrine out onto a board. Slice thickly with a sharp knife and serve with cornichons, Dijon mustard, and toasted bread. Once sliced, the terrine keeps refrigerated, tightly wrapped, for up to 5 days.