2. For the pork terrine, place all of the ingredients for cooking the halved pork belly in a vac pack bag and seal. Place in a water bath pre-heated to 85C°/185°F and cook for 12 hours.

This terrine looks fabulous and tastes delicious, with pistachios adding a vibrant green colour and fresh crunch. I make it a couple of days ahead of time, wrap it up and forget about it until an ...