Matt Tebutt showcased a tasty chicken and pork terrine with chicory and potato salads on Saturday Kitchen.

The ingredients for the terrine are: 300g chicken livers, cleaned, trimmed and finely chopped, 300g pork shoulder, finely chopped, 300g pork belly mince, 300g pig’s offal (heart, lungs and liver) mince, 3 banana shallots, peeled and chopped, 3 garlic cloves, crushed, grating fresh nutmeg, pinch ground coriander, pinch allspice, 1 tsp chopped fresh thyme, 20ml ruby port, 20ml Madeira, 20ml brandy, 100ml double cream, 2 medium free-range eggs, 12–16 thin slices streaky bacon, 2 bay leaves, salt and freshly ground black pepper.

For the chicory salad: 1 Braeburn apple, cored and thinly sliced, 1 red chicory, thinly sliced, 1 white chicory, thinly sliced, 2 tbsp olive oil, 1 tsp wholegrain mustard and 1 tsp red wine vinegar.

For the potato salad: 4 small new potatoes, peeled, cooked and sliced, 1 tbsp chopped fresh flatleaf parsley, 4 small cornichons, sliced, 4 caper berries, 1 banana shallot, peeled and sliced, 1 tbsp olive oil and 1 tsp red wine vinegar.

See recipes by Matt in his book titled: Weekend: Eating at Home available from Amazon now.