Directions

1. Heat oven to 180C/fan 160C/gas 4 and butter a 1kg loaf tin. Roughly chop 3 of the 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 pate.
2. Spoon half the pate into the loaf tin, then top with the chopped pork mixture and remaining livers. Spoon the rest of the pate mixture over the livers, then lay the 5 smoked bacon rashers lengthwise over the top.
3. Cover the loaf tin with foil and put in a roasting tin. Pour cold water into the roasting tin until it is half-filled, then bake for 1 1/2 hrs until the terrine is set. When the terrine is cool, put another loaf tin on top and weigh it down (with cans from your storecupboard) to compress it. Leave overnight in the fridge. Can be made and chilled up to 2 days ahead.
4. To serve, turn the terrine out of the tin and carefully cut into slices with a sharp knife. Serve with the French toasts (recipe below) and cocktail gherkins or chutney.