Instructions: Pass meats through the finest blade of a mincer or blend in a food processor until smooth. Place in a bowl, cover and chill for 1/2 hour.

Beat eggs. Mix in egg, brandy, herbs and cream, season well.

Line a terrine mould with bacon slices, fill with mixture.

Cover top with lid or foil and cook in a bain marie for about 45 minutes at 350F/190C.

Remove from oven and allow to cool to room temperature in mould, Then refrigerate until cold.

Serve garnished with small salad leaves and lime mayonnaise.

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