Pork and veal terrine with spiced plum chutney

Katherine wowed 80 of  Holbrook's finest with this one at Uncle Bob's 80th birthday lunch - testament to the terrine's freezability, versatility and talent as a Jatz-like easy entertainer. Stick one in your freezer and your next picnic or impromptu dinner party is sorted. This is a rustic terrine, using both minced and diced pork and veal, gently spiced with juniper, nutmeg, cloves, bay and thyme, and slowly cooked in its foil container. The sweet-sour plum chutney, spiced with star anise, mustard seeds and cinnamon, is great with sausages, ham or cheese, as well as the terrine. To serve, unmould and brush off any excess fat or jelly, cut into slices and serve with the chutney, a pile of salad leaves and some good crusty bread. The terrine can be frozen indefinitely or will last in the fridge for at least two weeks, the chutney will be good in the fridge for months. Gluten free.

Pork mince, veal mince, bacon, diced pork, salt, nutmeg, white pepper, cloves, bay leaf, thyme, garlic, shallots, white wine, brandy. Plums, onions, garlic, sugar, red wine vinegar, brown sugar, mustard seeds, star anise, cinnamon.