Method

• 1.
  Preheat the oven to 180°C. Line a 9cm x 17cm (1-litre) terrine or loaf pan with 12 pancetta slices, leaving enough overhanging the sides to enclose the top.
• 2.
  Chop remaining 8 pancetta slices. Heat oil in a frypan over medium-high heat, then cook pancetta and onion, stirring, for 5 minutes until onion has softened and pancetta starts to crisp.
• 3.
  Add the juniper berries and brandy and simmer for 1-2 minutes until most of the liquid has evaporated. Transfer to a bowl and cool. Add the mince, nutmeg, herbs and nuts, then season well and mix with your hands.

• 4.
  Pack terrine with half the pork mixture. Slice the chicken lengthways into 4 thin slices and arrange on the top, overlapping slightly so there are no gaps. Add remaining pork, pressing down well, then cover with overhanging pancetta.
• 5.
  Cover terrine with foil, then place in a roasting pan. Pour in enough boiling water to come halfway up the sides of the terrine, then bake for 1 hour. Remove foil and bake for a further 10 minutes or until the pancetta is crisp on top. Remove terrine from roasting pan and cool.
• 6.
  Drain off any excess juices from the terrine, then place on a baking tray. Cover the top with foil, cut a piece of cardboard to fit, then place on top. Weigh terrine down with cans. Chill overnight.
• 7.
  The next day, bring terrine to room temperature. Turn out onto a board or platter, then slice thickly. Drizzle with a little olive oil and serve with salad.