Instructions: This recipe is best made 2 days in advance so the flavours have time to develop

Preheat oven to 180C (350F).

Line the base and sides of 12x22cm (5x9in)loaf tin with foil, making sure foil overlaps sides of tin. Brush foil with butter, arrange bacon to completely cover base and sides of tin (bacon should overlap sides of tin). Combine herbs and onions.

Arrange slices of veal on top of bacon, making sure that bacon is completely covered. Spoon about 1/4 of the herb mixture evenly onto veal. Then place a layer of bacon length ways along the top of the herb mixture. Keep layering ingredients until all are used, finishing terrine with a layer of veal.

Pour wine into terrine and wait until it is absorbed (about 5 mins). Seal terrine with overlapping bacon rashers. Cover terrine with foil and place in baking dish. Pour water into the baking dish to come halfway up the sides of the tin. Cook terrine in oven for about 1 and 1/2 hours or until cooked. Remove from oven; cool. When completely cold, place weight on terrine and refrigerate overnight.

Before serving, remove terrine from tin, remove foil and slice.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.