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INGREDIENTS:
(Serves 4)
4 sheets greaseproof paper* or tinfoil 12" x 20" (30cm x 50cm) or trimmed to a heart shape.
4 x 6 ounce fillets local haddock or salmon
12 cherry tomatoes cut in half
1 onion quartered and sliced
4 spring onions cut into matchsticks
1 large carrot cut into matchsticks
1 red pepper cut into matchsticks
8 tablespoons of the good white wine you plan to drink with the meal
2 lemons cut into quarters
12 snow peas (sometimes call sugarsnap peas)
4 sprigs of dill
1oz of unsalted butter (if salted then reduce the amount of sea salt you add)
Freshly ground black pepper
Freshly ground Sea salt
* Where greaseproof paper is used you will also need one lightly beaten egg white (yes the white only)

The best accompaniment is plain or wild rice which in its easy cook version takes exactly the same time to cook. Alternatively locally grown small new potatoes are equally tasty.

METHOD:

OPTION 1

• Greaseproof paper - lay out the 4 sheets on your worktop. The final dish will be folded over sideways like a Forfar Bridie.
• Lightly butter the inside but exclude the outer inch.
• Season the fish with freshly ground salt and pepper then place it to the right of the centre line.
• Place the spring onion, carrot and red pepper on the fish with the dill on top.
• Place the snow peas on one side and the lemons wedges on the other.
• Lightly drizzle the white wine over the fish. If the wine looks as though it is going to seep out you should not add any more but should drink it instead.
• Coat the outer ½ inch of the inside of the greaseproof paper with the lightly beaten egg white and then fold over.
• Now comes the tricky part ~ starting from one end, fold the paper over across the outer seam as if creating small paper triangles to crimp the edge shut the whole way round the outside. The final end is finished with a couple of twists and then tucked in.
• Place in fridge.

OPTION 2

• Tinfoil ~ lay out the 4 sheets on your worktop. The final dish will be folded vertically like a Cornish Pastie.
• Lightly butter the inside.
• Season fish with freshly ground sea salt and pepper then lay it along the centre line.
• Place the spring onion, carrot and red pepper on the fish with the dill on top.
• Place the snow peas on one side and the lemons wedges on the other.
• Lightly drizzle the white wine over the fish.
• Fold the foil in half and fold the edge over twice for its full length.
• Crimp the edges into a wavy line as you would expect a Cornish Pastie to be.
• P lace in fridge.

Preheat the oven to 400oF / 200oC / gas mark 6.
The cooking time will be 20 minutes but it will still be delicious after 25.
Remove from the oven and place one unopened, puffed-up bag in the centre of each plate.
Serve to each guest and let them open it themselves and breathe in the glorious aroma as it deliciously wafts around the table.

METHOD:

• Heat the oil, add the finely chopped onions and garlic, and cook for two or three minutes. Add the grated lemon rind, the leaves from the thyme sprigs (or you could use dried thyme, about ½ tsp), and the port, season with plenty of pepper. Bring to the boil and let it boil fast for a few minutes, then take off the heat.
• Allow to cool completely.
• Mix together the diced pheasant and rabbit meat (I sometimes use turkey if rabbit is unavailable - no-one has complained yet), the meat filling from the pork sausages, and the cold port mixture.
• It's a bit messy, but it's easiest if you use your hands to mix this up. Cover, and leave in the fridge or a cool place for a few hours or overnight.
• Prepare a 2 lb loaf tin by lining it with cooking foil. Flatten and stretch the bacon rashers (use the flat of a knife) and use them to evenly line the inside of the tin. Make allowance for covering the top of the terrine. Pack the meat mixture into the tin, cover with the bacon, and then with foil.
• Put the tin into a roasting tin, and add enough boiling water to come half-way up the sides of the tin. Cook in a preheated oven at 180 deg C (350 deg F) for 2 hours. Take the tin out of the water after the cooking time is up.
• The terrine then needs to be weighted; empty the hot water from the roasting tin, replace terrine tin, cover with a board and put weights on top - use cans of tomatoes or whatever. Leave until cold, then refrigerate.
• To serve, cut into slices about 1 cm (1/2 inch) thick. I like to serve it with oatcakes, and with a fruit jelly such as bramble, rowan, or redcurrant.

This will serve around 8 people and, being made in advance, it makes an easy starter for a dinner party, or a light lunch or supper on its own.