Mock terrine of chicken

Pre-heat the oven to 180°C. Combine
mince, onion, eggs, mustard sauce,
Worcestershire sauce, tomato purée,
parsley, salt and freshly ground
black pepper.

Add breadcrumbs to the chickenmixture
and blend well.

Grease a small loaf tin and line with
overlapping bacon rashers.

Press chicken mince mixture into the
bacon-lined loaf tin and cover with
overlapping rashers. Place tin on an
oven tray to catch any juices that may
spill over and bake for 1 hour.

Pour out any excess fat from the tin.
Turn out the terrine, allow to cool and
slice before serving. Serve with a salad
as a starter or as part of a Mother?s Day
brunch menu.