How to make a terrine - in pictures

1. After chopping the meat, flop it into a bowl with the onion mixture.

• Click here for a written list of ingredients and the full recipe Photograph: Jonathan Lovekin/Mitchell Beazley

2. Line a 1.2-litre terrine, pudding basin or ovenproof dish with three or four sheets of clingfilm, leaving some overhanging the edge. Stretch each rasher of bacon on a board with the back of a knife to really flatten it out. This cuts down considerably on the number of rashers you will need and prevents the bacon overpowering the terrine. Now use them to line the terrine or dish, allowing the rashers to overlap slightly and leaving an overhang along the outside of the terrine Photograph: Jonathan Lovekin/Mitchell Beazley

3. Put a third of the rabbit mixture into the terrine dish and then pave with half the walnuts, laying the discs flat-side down and side by side Photograph: Jonathan Lovekin/Mitchell Beazley

4. Build up with another third of the rabbit, then the rest of the walnuts and finally rabbit again Photograph: Jonathan Lovekin/Mitchell Beazley

5. Use the overhanging bacon to cover the terrine ... Photograph: Jonathan Lovekin/Mitchell Beazley

6. ... working from one side to the other alternately, down the length of the dish Photograph: Jonathan Lovekin/Mitchell Beazley

7. Cover with the overhanging clingfilm ... Photograph: Jonathan Lovekin/Mitchell Beazley

8. and a lid, or tight-fitting foil. Put the terrine in a small roasting tin. Add around 2cm of just-boiled water to the tin and carefully place it in the centre of the oven. Bake for 35–40 minutes. The terrine is ready when a clean metal skewer inserted into the centre and left for the count of 10 feels very warm – but not hot – when pressed against your lip Photograph: Mitchell Beazley

9. Lift the terrine carefully from the water, remove the lid (or foil) and cover the surface with a new quadruple-folded piece of foil. Place a heavy weight down the centre of the terrine to press it - if using a rounded pudding basin, put a snug-fitting saucer on top before weighting (it may take longer to cool in a pudding basin, so use the skewer method to check). Cool for an hour, then transfer to the fridge and leave for several hours, or overnight Photograph: Jonathan Lovekin/Mitchell Beazley

10. Turn out and serve at room temperature in thick slices, with plenty of hot buttered toast Photograph: Jonathan Lovekin/Mitchell Beazley

11. A serving suggestion - hot toast and butter Photograph: Jonathan Lovekin/Mitchell Beazley