1. In a large bowl, mix the pork belly, chicken livers and pork fat with the garlic, parsley, thyme, cognac, beaten eggs, cranberries, pistachios, allspice, paprika, nutmeg and salt and pepper, mixing well with your hands. Cover and refrigerate overnight.

2. Heat the oven to 160°C. Lightly oil a 1.5 litre oval terrine or loaf tin and fill with the mixture, tamping it down to fill corners and leave no airholes. Cover the top with overlapping rashers of bacon, trimming the ends and tucking them in down either side.

3. Place the terrine in a roasting tray and add boiling water to the tray so it comes halfway up the outside of the terrine dish. Bake, uncovered, for 2 hours or until a meat thermometer registers 70°C.

4. Remove from the oven and cool for 1 hour. Cover with foil and weigh down with a heavy pan. Refrigerate overnight.

5. To serve, drain off any juices, clean up the edges, cut into thick slices and serve with mustard, pickles and bread.

Tip: Don't have a meat thermometer? The terrine is cooked when it has shrunk away from the sides and is swimming in its juices.

This recipe goes with Jill Dupleix's Ratatouille salad with olives and basil