Country terrine

1) Heat oven to 180C/fan 160C/gas 4 and butter a 1kg loaf tin.
2) Line the bottom of the loaf tin with rashers of bacon making sure that they will be long enough to fold over the top of the terrine, alternately from left and right.
3) Roughly chop half of the remaining bacon and mix with the thyme and peppercorns. Set aside.
4) Put the remaining bacon into a food processor with two-thirds of the chicken livers, the wine and a pinch of salt, then blend to make a smooth pâté.
5) Spoon half the pâté into the loaf tin, then top with the chopped bacon mixture and remaining livers.
6) Spoon the rest of the pâté mixture over the livers, then fold the bacon rashers over the top.
7) Cover the loaf tin with foil and put in a roasting tin. Pour cold water into the roasting tin until it is half-filled, then bake for 1½ hrs until the terrine is set.
8) When the terrine is cool, put another loaf tin on top and weigh it down (with cans) to compress it. Leave overnight in the fridge.
9) To serve, turn the terrine out of the tin and carefully cut into slices with a sharp knife.