MeatMATTERS is an informative website aimed at consumers and the media. It provides information on all aspects of beef, pork and lamb. Its key messages are that red meat is a valuable part of a healthy balanced diet and can be used in a wide range of easy, enjoyable and nutritious meals.

Serves: 8

Cooking Time: 50 minutes

Oven Temperature: 180ËšC, Gas Mark 4


225g Smoked streaky bacon rashers

450g Lean pork mince

1 Small onion, peeled and chopped

50g Smoked streaky bacon, chopped

2tbsp Fresh sage, chopped

Black Pepper

50g Dried apricots, roughly chopped

2 Gherkins, sliced

2.5cm Cucumber, sliced

1tbsp Vinegar from gherkin jar

1/4 Red pepper, thinly sliced

2tbsp Honey

1tbsp English Mustard


Preheat the oven. Grease a 450g (1lb) loaf tin with a little oil and line with the bacon rashers (stretch the rashers using the back of a knife). Allow the ends of the rashers to hang over the edges of the tin slightly. Reserve three rashers.

Combine together the mince, onion, chopped bacon, sage and season well. Place half the mixture in the lined tin and sprinkle the chopped apricots over the top. Cover with the remaining mince mixture. Fold the overhanging bacon rashers back over the terrine and place the three remaining rashers over the top.

Cover with foil and place on a baking tray in the oven. Bake for 40 minutes until set. Remove the foil and cook for a further 10 minutes to allow the terrine to brown.

Meanwhile make the quick piccalilli: Mix the gherkins, cucumber and red pepper, vinegar, honey and English mustard in a small mixing bowl. Cover and leave to allow the flavours to infuse. Serve the terrine either hot or cold with the piccalilli.

Nutritional Analysis per 100g / per portion:

Energy: 862 / 888kJ

Protein: 11.7g / 12.0g

Carbohydrate: 13.0g / 13.4g

     of which sugars 12.7g / 13.4g

Fat: 12.3g / 13.1g

    of which saturated fat 5g / 5.1g

Dietary fibre: 0.6g / 0.6g

Salt: 0.9g / 0.9g

Iron: 0.9g / 0.9g