Instructions: Put bread in a blender or food processor and make fine crumbs.

Place meat in a mixing bowl and add peppercorns, egg, breadcrumbs and salt. Mix well and, using a wooden spoon, beat in half the vermouth.

Line a 6-cup loaf tin or terrine with bacon rashers, leaving ends hanging over edge of tin. Pack meat into tin and fold overhanging bacon over the top.

Pour over the remaining vermouth.

Cover with a lid or foil and bake in a moderately slow oven 160C (325F) for 1 1/2 hours, adding more vermouth after 1 hour if there is space in the terrine.

Remove from oven, place a weight on top and allow to cool, then chill.

Serve with dill pickles and crusty bread.

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