• Edgell

Chicken, Pork and Vegetable Terrine

Edgell vegetables are the quickest and easiest way to add colour to this delicious terrine.



  • 2 onions, finely chopped
  • 20ml brandy, optional
  • 18 rashers smoked streaky bacon
  • 1 skinless chicken breast, cut into 1cm pieces
  • 500g pork mince
  • 100g pistachios, roughly chopped
  • 5g freshly grated nutmeg
  • 5g ground thyme
  • 150g Edgell Corn Kernels
  • 150g Edgell Whole Baby Beans
  • 150g Edgell Whole Baby Carrots
  • Pickled vegetables and toasted bread, for serving


  1. Preheat the oven to 180°C.
  2. Sauté onions until soft, add brandy and reduce by ⅓, set aside to cool.
  3. Line a 32cm x 8cm terrine pan with the bacon making sure there is enough overhanging to form the top.

Simplot recommends your Food Safety Plans are adhered to at all times. Preparation and cooking times are a guide only dependent on appliance, quantity cooked and skill levels.