Festive Savoury Loaf with Nuts

Place the wine and honey in a pan with a pinch of salt and bring to the boil. Add the apples and steam until al dente. Remove and pat dry on kitchen paper.

Soften the gelatine in cold water.

Mix the apple broth with Port, lemon juice and stock and season with white pepper and allspice. Heat 3 tbsp of this mixture, wring out the gelatine and dissolve it in the warm liquid. Transfer to the rest of the mixture and leave to cool.

Line the terrine dish with cling film (rinse the dish with cold water to prevent creases in the cling film). Pour some of the aspic mixture into the dish and freeze for around 10 minutes. Top with a slice of foie gras and then 1-2 apple slices. Add more aspic and return to the freezer. Continue building up the terrine in this way finishing with aspic. Allow to set in the fridge for 4 hours.