SLOWLY DOES IT

Get out your slow cooker to make this economical yet impressive chicken and pork terrine. It’s great to have on hand for a special starter or lunch

Country terrine with black pepper & thyme

Velvety chicken livers taste as though they should be expensive, yet are incredibly good value. This may seem an unusual dish to make in a slow cooker, but it is a brilliant way to stop the meat drying out while saving on fuel.

■ Serves 8 ■ Prep 20 mins plus chilling overnight ■ Cook 4 hrs FREEZABLE

1 Heat the slow cooker if necessary. Butter a 1kg loaf tin. Roughly chop 3 pork rashers and mix with the thyme and peppercorns. Set aside. Put the remaining pork rashers into a food processor with two-thirds of the chicken livers, the wine (if using) and 1 tsp salt, then blend to make a smooth pâté.