Mushroom, chestnut and pecan terrine

Serves 8

1. Preheat the oven to 180˚C/160˚C fan/gas 4. Grease and line a 1kg/2lb loaf tin.
2. Sweat the celery, onion and pepper in 2tbsp of the oil in a covered pan for 10 mins on a low heat. Add the wine and simmer to reduce and evaporate the liquid. Remove and transfer to a large bowl.
3. Wipe the pan clean with kitchen paper and then heat the remaining oil. Gently sauté the mushrooms for 5–10 mins until cooked. Add to the bowl.
4. Boil the bulgar in twice its volume of water for 5 mins or until cooked. Drain any water that remains (although most of it should be absorbed) and stir in the lemon juice and parsley.
5. Heat the chopped pecans in a dry pan on a low heat to toast them.
6. Add the bulgar to the bowl and mix all the ingredients together, including the pecans, eggs and seasoning, and pack into the loaf tin. Bake for 35 mins. 7 Remove from the oven and allow to stand for 5 mins before turning out onto a serving plate.