CHRISTMAS MAGIC

We take the hassle out of your festive dinner planning with a choice of starters, sides and desserts

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Pork terrine with grape chutney

SERVES 8

INGREDIENTS

PASTRY

• 2½ cups plain flour, plus extra for dusting

• 1 tsp salt

• 210ml water

• 100g butter

• 1 large egg, lightly beaten (to glaze pastry)

FILLING

• 750g pork sausages, skins removed

• 200g streaky bacon, finely chopped

• 2 Tbsp flat-leaf parsley, finely chopped

• 1 tsp thyme, finely chopped

• 4 spring onions, finely sliced

GRAPE CHUTNEY

• ¼ cup honey

• ¼ cup sugar

• 1 tsp fresh ginger, grated

• ⅓ cup white wine vinegar

• 500g seedless red grapes, halved

• 1 tsp orange zest, grated

• 1 tsp cornflour

1 For the Chutney, heat the honey, sugar, ginger and vinegar together in a saucepan over a low heat until the sugar has dissolved. Add the grapes and orange zest, then increase the heat to medium. Simmer for 10 minutes. Season with salt and pepper. Mix the cornflour with 15ml water, then stir it into the grape mixture. Simmer for 1 minute, stirring. Remove from the heat and cool completely. Put into a sealed container and refrigerate until ready to serve.

2 For the Pastry, put the flour and salt into a large bowl. Make a well in the centre. Heat the water and butter together in a saucepan until the butter has melted. Pour the hot liquid into the well in the flour bowl. Stir the flour in gradually. Once it forms a dough, knead gently on a lightly floured surface until smooth. Break off a third of the pastry and set it aside. Keep it covered and warm.