Instructions: Pre-heat the oven 180C/350F/gas 4. Remove any fat or sinews from the pigeon meat, place it into a bowl with the brandy and marinate for 3 hours.

Add to this the pork and 3tbsp of chopped onion, orange rind, seasoning and the beaten eggs, blending the mixture thoroughly. Being very careful not to break the black pudding pieces, slowly blend the pieces of black pudding into the mixture. Line a 1.4l ovenproof terrine dish with slices of streaky bacon.

Put in the pigeon mixture, cover with the rest of the bacon, then with greased cooking foil. Stand the terrine in a pan of baking tin of hot water which covers the sides of the terrine half way.

Bake in the centre of the oven for 90 minutes. Remove the foil and allow to cool naturally then chill for at least 4 hours, before serving.

Fry the remaining onions gently for 2 minutes in the butter, add the marmalade, cook for 3 minutes, pour the onion marmalade onto individual plates and serve with a generous slice of the terrine, garnish with slices of orange and fresh bread.

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