Ingredients

• 350g pancetta or bacon, rind removed
• 700g baby spinach, washed
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1kg pork mince
• 1 tablespoon crushed juniper berries
• 1/2 teaspoon grated nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 2 tablespoons brandy
• 1 egg, lightly beaten
• Cornichons*, to serve
• Pickled onions, to serve

Method

• Step 1 Preheat oven to 170°C. Line a 1kg loaf pan or terrine with overlapping slices of pancetta, leaving the excess to overhang.
• Step 2 Place spinach, with water clinging to its leaves, in a pan over medium heat for 1 minute or until wilted. Drain, refresh under cold water and drain again. Squeeze dry and set aside.
• Step 3 Heat oil in a frypan, add onion and cook for 1 minute. Add garlic and cook for a further few seconds. Place pork in a bowl, add spinach, onion mixture, berries, spices, brandy and egg. Season well with salt and pepper. Use your hands to combine well, then pack into lined terrine.
• Step 4 Fold pancetta over top, cover with foil and sit terrine in a roasting pan. Fill pan with enough hot water to come halfway up sides and bake for 2 hours. Remove terrine and sit on a tray. Weigh down with cans or a foil-covered brick. Refrigerate overnight. Serve, sliced, with cornichons, onions, French bread and butter.