Simple, pressed game terrine from Emily Watkins of the Kingham Plough
400g partridge breasts
150g sausage meat
50g shallots, chopped
1 cloves garlic, crushed
5g rosemary, finely chopped
1 bay leaf
Slices of rindless streaky bacon
Place the partridge breasts and sausage meat in a bowl with the brandy, mix and leave to marinade while you prepare the rest of the ingredients.
Sweat down the shallots with the garlic, rosemary and bay.
Leave to cool. Remove the bay leaf. Add the shallots and herbs to the meat and mix well.
Spread out a layer of cling film, cover with overlapping rashers of bacon and then place another layer of cling film over the top and roll out the bacon until it is very thin and forms a solid even sheet, then remove the top protective layer of film.
Brush a ceramic terrine with soft butter and then line it with the bacon. Fill with the marinated meat mix and then fold the bacon over the top, cover tightly. Leave for 2 hours to set in the fridge.
Cook in a bain-marie in the oven at 120C, until the centre of the terrine reaches 65C (about 1½ hours). Remove from the bain-marie, place some weights on top and press overnight in the fridge.
Serve with medlar jelly and sourdough toast.
Recipe: Emily Watkins