The cherries are best made three days ahead and the terrine a day or two in advance
For the sweet pickled cherries
75ml red wine vinegar 70g caster sugar 1 sprig fresh tarragon Pinch of salt 200g cherries, halved and stoned
For the terrine
500ml fresh chicken stock 20g butter 2 banana shallots, finely chopped 1 small garlic clove, crushed 3 tsp fresh thyme
200g skinless, boneless chicken thighs, trimmed and diced 300g chicken breasts, diced 200g pork mince 150g pistachio nuts Handful chopped parsley leaves
1 tbsp tarragon, chopped 2 lemons, finely grated zest only 1 egg, lightly beaten 350g rindless, smoked streaky bacon 40g dried sour cherries
Step 1) Pickle the cherries a few days ahead of time, if possible, by bringing the vinegar, sugar, tarragon sprig and salt to the boil in a saucepan and simmering for a minute or two. Leave to cool for a few minutes, then pour over the cherries in a bowl and leave to cool completely. The cherries are best left for 3 days before eating and will keep, chilled, for about a week more.
Step 2) For the terrine, pre-heat the oven to 180°C, gas mark 4, then boil the chicken stock in a saucepan to reduce the volume by half. Set aside. In a separate pan, melt the butter and gently sweat the shallots for 10 minutes, stirring often until very soft, but not coloured. Add the garlic and 2 teaspoons of thyme and cook for 5 minutes more.
Step 3) Transfer to a bowl with the cooled stock, the chicken thighs and breasts, pork mince, pistachios, parsley and remaining thyme, tarragon, lemon zest, egg and plenty of salt and pepper. Fold together lightly to mix.
Step 4) Line the terrine mould with 12 slightly overlapping slices of bacon running across the base; set aside 6 bacon rashers to cover the top of the filled terrine. Spoon half the mixture into the terrine, pressing it down firmly. Scatter with the dried cherries and cover with the remaining terrine mixture. Fold over any overhanging bacon and cover the top with the remaining bacon slices, parallel with the long sides. Tuck in the edges. Wrap the terrine mould in three large foil sheets, leaving the top exposed (wrapping should be as waterproof as possible).
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Step 5) Fill a deep roasting tin with boiling water to reach about 6cm up the sides. Sit the terrine mould in the water and bake in the centre of the oven for 1 hour, or until firm when pressed in the middle. Remove from the water bath, cool, remove the foil and cover the top with cling-film. Weigh down with a couple of unopened tins and chill overnight. Turn the terrine out, slice thickly and serve with the drained, sweet pickled cherries, salad leaves and rustic bread or toast.
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