Posh picnic food doesn't get better than this chicken and Pistachio Terrine with pickled cherries

The cherries are best made three days ahead and the chicken terrine a day or two in advance for this recipe, which is an impressive centerpiece for your picnic recipes.

The pistachios give a pop of green color and extra bite, while the pickled cherries bring a tartness to cut through the rich flavor of the meat.

Ingredients (serves 6-8)

• For the pickled cherries
  • 2.5 fl oz (75 ml) red wine vinegar
  • 3.5 oz (100 g) caster sugar
  • 1 tsp sea salt
  • Pinch of saffron
  • 7 oz (200 g) cherries, halved and pitted
• For the terrine
  • 2 cups (500 ml) chicken stock
  • 1 1/2 sticks (200 g) unsalted butter
  • 2 small shallots, finely chopped
  • 1 small garlic clove, minced
  • 3 tsp fresh thyme
  • 10.5 oz (300 g) skinless, boneless chicken thighs, trimmed and diced
  • 3.5 oz (100 g) smoked chicken breast, diced
  • 7 oz (200 g) pork tenderloin, diced
  • 1/2 cup flat-leaf parsley, chopped
  • 1 tbsp tarragon, chopped
  • 2 lemons, finely zested only
  • 1 egg, lightly beaten
  • 12 oz (350 g) smoked streaky bacon
  • 1.5 oz (40 g) dried sour cherries

The Homes & Gardens method

1. For the pickled cherries (Make these a few days ahead if possible):
2. In a small saucepan, bring the vinegar, sugar, sea salt, and saffron to a simmer. Stir for a minute or two, then remove from heat and let cool slightly.
3. Pour the warm brine over the halved cherries in a bowl. Let cool completely, then cover and refrigerate for 3 days before using.
4. For the terrine:
5. Preheat the oven to 350°F. Boil the chicken stock in a saucepan until reduced to half its volume (about 1 cup). Set aside.
6. In a wide skillet, melt the butter and gently sauté the shallots for 10 minutes, stirring often until very soft but not browned. Add the garlic and 2 teaspoons of thyme and cook for another 5 minutes.
7. In a large bowl, combine the cooked stock, shallot mixture, chicken thighs and breast, pork, pistachios, parsley, remaining thyme, tarragon, lemon zest, egg, salt, and pepper. Mix gently.
8. Line a loaf pan (8.5x4.5 in) with 12 strips of bacon, overlapping and laying across the base, letting the ends hang over the sides to fold over later.
9. Spoon half of the terrine mixture into the pan, pressing firmly. Sprinkle with dried sour cherries and cover with the remaining meat mixture. Fold the overhanging bacon over the top and lay 2 more strips of bacon across lengthwise to secure. Fold over the long sides of the bacon neatly. Tuck in the ends.
10. Wrap the entire terrine tightly in foil (or baking parchment and foil) and place into a deep roasting pan. Fill with boiling water until it comes halfway up the sides.
11. Bake for about 1 hour or until firm when gently pressed in the center.
12. Let cool in the pan, then remove the foil and wrap tightly in plastic wrap. Weigh down with cans or a weighted object and chill overnight.
13. Slice and serve with drained pickled cherries, salad greens, and toasted rustic bread.

Perfect for bringing to a picnic in its tin, before turning out onto a wooden serving board, and slicing when you're ready to serve. We like this Samhita acacia wood cutting board from Amazon for a rustic touch.