Instructions: First prepare the capsicums by cutting slices of flesh away from the seeds and discarding the stalk. Spread out the capsicum pieces skin side up onto a shallow oiled baking tray.

Grill until skin has blackened.

Remove pieces from baking tray and place in a plastic bag. Tie up and leave to cool. Once cool the skins may easily be removed from the flesh.

In a large bowl mix minced chicken, chopped pecan nuts, egg, onion, carrot, spice, pepper, stock, and juniper berries and brandy (if using).

Mix well then slowly add breadcrumbs until a reasonably firm mixture is achieved.

Oil a terrine, or other oven proof dish and put down a layer of bacon rashers.

Add a third of the chicken mixture, packing it in well on top of the bacon.

Add a layer of whole pecans, followed by a layer of chicken strips.

Add a layer of capsicum and repeat the whole process but finishing with the chicken mixture.

Cover dish with aluminium foil and stand it in a roasting pan with water in it so that the water comes half way up the dish. Cook 2 hours in 190 C oven.

Allow to cool thoroughly before serving. Or refrigerate.

Leftover potential: Keeps for up to a week in the refrigerator.

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