This is a fruity and very tasty terrine, ideal to serve for a light summer lunch with salad and crusty bread, or as part of a hearty winter supper. Don’t be put off by the length of the ingredient list, it is not complicated to make or cook.  

  • Lightly oil a 1¼ -1½ litre/2½pt terrine or loaf tin. Mix the onion, garlic, pork and pancetta with seasoning and herbs in one bowl.
  • Cut the chicken into pieces and mix with the lemon juice and zest, cranberries, sugar and paprika in another bowl.
  • Preheat the oven to 180C/350F/gas Mark 4. Place a layer of the minced pork mixture in the base of the prepared tin followed by a layer of chicken and cranberries, and then continue layering ending with a layer of minced pork. Press down firmly and evenly. Cover tightly with greased foil and then either a lid or weights.
  • Place the tin in a roasting dish half filled with warm water. Cook for 1½ hours, remove from the oven and place further weights on the foil. Allow to cool slowly in the roasting tin for several hours or overnight.
  • To serve heat the marmalade, orange juice and cranberries together until bubbling, then sprinkle on the gelatine. Stir well until the berries begin to pop. Set aside until beginning to set.
  • Carefully loosen the pate from the sides of the tin and invert onto a serving dish or board. Spoon on a little of the setting cranberry jelly and serve the rest separately.


To oven roast cranberries, toss about 110g/4oz whole fresh cranberries with 3-4tbsp soft brown sugar in a small roasting tin. Spread them out evenly and roast in the middle of the oven at 180C/350F/gas Mark 4 for 30-40 minutes, stirring occasionally. They are ready when dark and crusted and the sugar has caramelised. Serve them as a side addition to roast pork, roast goose or duck or as a crunchy topping to dishes like this terrine.


  • Little olive oil
  • 1 medium onion, grated
  • 2 cloves garlic, grated
  • 675g/1½lb minced pork
  • 110g/4oz pancetta or smoked bacon, finely chopped
  • Salt and black pepper
  • 3-4tbsp chopped fresh herbs (parsley, sage, tarragon or thyme)
  • 2 boneless chicken breasts
  • Juice and grated zest 1 lemon
  • 75g/3oz BerryWorld Cranberries, chopped
  • 1tbsp soft brown sugar
  • 1-2tsp paprika


  • 4tbsp shredless marmalade
  • 3tbsp orange juice
  • 50g/2oz BerryWorld Cranberries
  • ½ sachet gelatine


Per 100g Per Serving %GDA Traffic Lights
Energy (kcal) 558 27
Sugar (g) 28.4 40 High
Fat (g) 9.9 49 High
Sat Fat (g) 17.8 19 Low
Salt (g) 1.5 25 Medium