Preheat the oven to 180 °C.
Line a 25 x 10 cm loaf tin with the bacon rashers so they overlap the sides.
Place the bay leaf in the bottom.
Mix the remaining ingredients and spoon over the bacon, pressing down firmly.
Fold the overlapping bacon over the meat mixture, cover with aluminium foil and place in an ovenproof dish.
Pour enough boiling water into the dish to fill it up to about a third.
Bake for 1 hour.
Remove from the oven, pour off the oil and leave to cool at room temperature.
Weigh the terrine down with a chopping board or something similarly flat and heavy and chill overnight.
The terrine should be firm and easy to slice.
Turn out and slice.
24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.