Meat & egg terrine

Pre-heat the oven to 190C/170C Fan/Gas 5. Trim the tough ends and roots of the baby leeks. Add the leeks to a pan of boiling water and simmer for 5 minutes. Drain, rinse under cold running water, then leave to drain on treble-thickness kitchen paper.

Add the eggs to a pan of cold water and bring to the boil. Simmer for 8 minutes then drain and stand the pan under cold running water until the eggs are cold. Remove shells.

Line the base and sides of a loaf tin with foil, leaving enough hanging over to cover the top of the filled tin. Put the streaky bacon on a board and run a blunt knife along each rasher to make it longer. Line the tin with the bacon.

Trim any sinew or skin from the pork, then cut into 1cm cubes. Put in a large bowl with the skinned sausages and turkey mince. Add the herbs, season and mix together with your hands.

Put half this mixture in the tin. Place the eggs and leeks on top and cover with the remaining meat mixture. Fold over any overhanging bacon, then cover with the overhanging foil.

Put the tin in a roasting tin (to catch any juices that may run out) and cook in the oven for 50-60 minutes.

Leave to cool for 30 minutes, then drain and discard any juices. Leave to cool completely. Cut into slices and serve.