DropWorks Distillery
(Serves 4-6)
800g – Chicken Livers
400g – Minced pork
400g – minced game
6 Cacklebean eggs
6 garlic cloves (chopped)
2 banana shallots (diced)
600ml Madeira
100g diced apricots
100g chopped walnuts
1 bay leaf
Sauté the shallots, garlic and bay leaf
Add the Madeira and reduce to a syrup
Blend the livers until smooth
Mix all the ingredients in a bowl
Line terrine mould with pancetta.
Place wet mix in mould.
Fold the pancetta over the top.
Bake at 130oc for 2 hours.
Chill overnight
Slice and serve cold with a slice of Welbeck Bakehouse sourdough.
Join an expert brewer for a guided tour around our traditional microbrewery. Based on the privately owned Welbeck Estate, this is a rare opportunity to take a peek behind the closed doors.
This intensive three-day course will give you the practical skills, knowledge, and confidence you’ll need to bake a wide range of fresh artisan bread at home.
Learn how to hand-make artisan sausages, guided by Sally-Ann Hunt.
