This week’s Recipe of the Week is Pork and Apricot by Marcello Tully and courtesy of Great British Chefs
This rich pork terrine recipe by Marcello Tully is beautifully balanced by classic partners of apricot, nutmeg and brandy. A terrine is always better served at room temperature with crusty bread. To save time, ask your butcher to mince the belly and back fat for you.
There are more delicious pork recipes here and you can visit this link for the full Pork and Apricot Terrine recipe.
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