James Martin make a tasty hand raised pork and hazelnut terrine with pork and apple sausages served with a apricot and tomato chutney on James Martin: Home Comforts.

James says: “This elegant starter is easy to make ahead of time and tastes delicious with homemade chutney.”

the ingredients for the pastry: 275g plain flour, 50g strong white flour, 1¼ tsp salt, 65g butter, plus extra for greasing, 75g lard and 1 free-range egg, lightly beaten.

For the filling: 1kg pork-and-apple sausages, skins removed, 1 banana shallot, finely chopped, 2 tbsp roughly chopped fresh flatleaf parsley and 100g toasted hazelnuts, roughly chopped.

For the apricot and tomato chutney: 150g light brown muscovado sugar, 1 onion, finely chopped, 3 ripe tomatoes, roughly chopped, 200g ready-to-eat dried apricots, roughly chopped, ½ tsp dried chilli flakes, 125ml white wine vinegar, sea salt and freshly ground black pepper and 1 bunch radishes, trimmed and sliced, to serve.