A great way alternative to roast potatoes for Sunday lunch or that big family get-together. Kids love them, too
- 500g smoked streaky bacon
- 750g peeled potatoes, very finely sliced
- 3tbsp fresh lemon thyme
- Salt and freshly ground black pepper
- 100ml light chicken stock
Put each rasher of bacon on a chopping board and stretch out with the back of a knife. Line a 900g (2lb) loaf tin with the bacon, making sure you leave enough overlap to go over the top – don’t worry too much about leaving the occasional gap.
Place a good layer of sliced potatoes at the bottom of the tin. Sprinkle a little thyme, salt and pepper over the potatoes. Continue layering the potatoes, thyme, salt and pepper until the tin is full.
Pour the stock over the potatoes and use the overlaps of bacon to cover the top. Sprinkle over the last of the thyme and bake at 200°C (400°F, gas mark 6) for about 1 hour.
Remove from the oven and turn out on to a plate. Serve in slices.
Halving some of the thin slices of potato and putting them against the flat side of the tin helps the terrine hold its shape.