Serves 4

Ventrèche is a French unsmoked bacon with a distinctive flavour. It is available in specialist delicatessens; but alternatively use pancetta or ordinary unsmoked bacon. This meat loaf is best served at room temperature with plenty of pommes purée, and steamed and buttered Savoy cabbage.

225g ventrèche or other unsmoked bacon, finely sliced
500g minced pork
2 tbsp Madeira
2 large chicken breasts
Leaves of 4 thyme sprigs
Freshly ground coriander seeds
Freshly ground black pepper
4 fresh bay leaves

1 Line a 1kg loaf tin with the bacon. Allow the excess to hang over the sides of the tin.
2 Mix the pork with the Madeira, then spread a third over the base of the tin. Cut the chicken breasts lengthways into goujons, and lay half over the pork. Season well with coriander, pepper and thyme leaves. Layer with another third of the sausage meat, cover with the remaining chicken breast, season again and then add the remaining sausage meat.
3 Fold over the bacon and arrange the bay leaves down the centre of the loaf.
4 Wrap the top of the loaf tin well in foil or baking parchment, securing the edge with string.
5 Preheat the oven to 160-170C/Gas 3, and half-fill a large roasting pan with boiling water. Place the loaf tin in the centre of the pan and transfer to the preheated oven.
6 Bake for 1½ hours. Remove from the oven and then place a 1kg weight (or two 500g cans) on top of the loaf. Allow to cool in the tin.
7 Remove the foil from the loaf and turn out on to a serving plate. Serve at room temperature.

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