James martin chicken and ham terrine recipes

Chicken and pork terrine

1 chicken. 100 g ham. 200 g cooked ham, sliced. 200 g pork, back fat. 300 g veal fillets. 500 ml double cream

Pork and herb terrine

Add in the chicken livers and fry on all sides until browned but not cooked through. Pile the pork mixture into the terrine, layering it with the ham slices and press down well