Pork and nectarine terrine

Put the pork fillet, garlic, the leaves from a thyme sprig and the brandy in a bowl, cover and leave to marinate overnight in the fridge

Heat the oven to 180C/fan 160C/gas 4. Line a 1kg terrine mould or loaf tin with tinfoil, put another sprig of thyme in the bottom and then line it with overlapping strips of bacon, leaving any extra hanging over the edge

Loosen the sausage meat with a fork, add it to the marinated pork and mix well. Stir through the parsley, chives and pistachios and season.

Pack the terrine with half the pork and lay the nectarine slices in a row down the centre. Pack the remaining pork on top, flatten and stretch over the bacon. Cover with buttered foil and wrap the whole terrine in a double layer of clingfilm

Put the terrine in a roasting tin, half fill with boiling water and bake for 1 hour. Remove from the oven, cool and chill overnight in the fridge. For a firmer texture, place a board and a couple of tins on top

Remove the foil from the top and flip the terrine out onto a serving platter, removing the foil from the outside. There will be some jelly around the terrine, which can be scraped off