Michel Roux

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    Chicken and pork pâté with pistachios Terrine

    A rich make-ahead pâté that’s perfect party food or makes a great starter – delicious with pickled onions, toast and salad. Equipment: You will need a 1.5 litres/2½ pints terrine mould. Ingredients 3 corn fed chicken breasts, skin removed 100g/3½oz chicken livers 180g/6oz pork belly, minced 1 tsp salt 2 tsp freshly ground black pepper 1 unwaxed lemon, zest only 2 shallots, finely sliced 2 sprigs lemon thyme, leaves picked 50g/1¾oz pistachios, blanched 20 thin slices streaky bacon Preparation method Preheat the oven to 180C/350F/Gas 4. Cut each chicken breast into three big slices and set aside. Mix the chicken livers into the minced pork and season with the salt…