Ingredients (Serves 6-8)

1 pheasant

225g/8oz minced, boned pork spare rib

8 streaky bacon rashers, de-rinded

110g/4oz pork fat

225g/8oz chicken livers, plus the pheasant liver

2 shallots, peeled and chopped

pinch of dried thyme

2 bay leaves

salt and freshly ground black pepper

55ml/2floz Calvados

1 thick slice of white bread, de-crusted

150ml stock

1 egg

50g/2oz apples, peeled and chopped

50g/2oz button mushrooms, sliced

25g/1oz butter

Method

Remove the flesh from the pheasant and chop roughly. Place in a food processor and mince coarsely. Do the same with the pork and pork fat and two of the bacon rashers and cut up the livers. Put all this in a bowl, with the shallots, thyme, bay leaves, salt, pepper and Calvados. Mix well and leave to marinate for 2 hours. Pre-heat the oven to 180°C/350°F/gas mark 4.

Soak the bread in the stock, in which you have beaten up the egg. Sauté the apple and mushrooms in the butter for a few seconds. Flatten and stretch the remaining bacon rashers on a board with a knife. Line a terrine with all except two of the rashers.

Add the soaked bread and sautéed apple and mushrooms to the marinade mixture and spoon into the terrine. Lay the two bacon rashers on top and decorate with the bay leaves and a sprig of thyme. Cover with foil and a lid and sit in a pan, with boiling water to come halfway up the terrine; bake for two hours.

Test with a skewer at the end of this time and, if juices run clear, the terrine is cooked. Remove, allow to cool and then place a 900g/2lb weight on top until cold. Refrigerate for at least three days, to let the flavours develop.

Either serve it in the terrine or turn it out and arrange in overlapping slices on a plate and garnish with watercress. Hand round hot French bread. If it is to be served in the terrine, either run a little melted pork fat over the top or decorate with thinly sliced, sautéed mushrooms and apple slices and cover with jelly made with gelatine and stock.