The simplicity of this chicken and egg terrine is complemented with beautifully aromatic mustard infused with a hint of Guinness. The sweet mustard contains aromas of malt, clove, nutmeg and pepper.



  • 750g chicken thigh mince
  • 6 eggs
  • 1 bunch English spinach
  • 2 onions
  • 2 clove garlic
  • ½ cup flat leaf parsley, loosely packed then finely chopped
  • 1 tsp thyme leaves
  • 4 sage leaves, or ¼ tsp dried sage
  • 1 tsp salt
  • ¼ tsp ground black pepper
  • cornichons and crusty bread or salad leaves, to serve

Yellow Guinness® Mustard

  • 150g yellow mustard seeds
  • 150ml Guinness®
  • 100ml red wine vinegar
  • 1½ tsp flake salt
  • ¼ tsp ground black pepper
  • ½ tsp ground turmeric
  • a large pinch each of ground cinnamon, clove and nutmeg
  • 1 tsp honey
  • 50ml olive oil


For the Yellow Guinness® Mustard, combine all ingredients except for the olive oil and honey in a non-reactive bowl, cover with cling film and allow to stand for 2 days at room temperature. Process in a blender to a chunky paste and add the honey and add olive oil while continuing to process to the desired consistency.

Preheat the oven to 160C. Blanch the spinach, for a few seconds in boiling water, refresh in iced water. Drain the spinach well and squeeze out any excess liquid. Finely chop and set aside. Boil the eggs for 7-8 minutes and then plunge into iced water. Peel and set aside.

Combine the spinach with all the remaining ingredients for the terrine except the whole boiled eggs. Grease the inside of a terrine dish with butter and press in half of the chicken mixture, making sure to cover the sides. Trim the tops and bases from the eggs and arrange them along the length of the terrine so that they sit flush against each other. Cover the eggs with the remaining mixture, ensuring that it gets into all the gaps. Cover with foil or a lid.

Place the terrine dish into a roasting tray and fill the tray with hot water halfway up the side of the terrine dish. Bake for 1 hour and test with a skewer. If the juices run clear, the terrine is cooked. If the juices are slightly pink, continue to cook for a further 15 minutes or until cooked through. Remove from the oven and allow to cool to room temperature.

Refrigerate the terrine overnight, pressing down with a heavy weight. (You can use a piece of cardboard cut to the size of your dish and covered with foil. Place unopened cans on top of the cardboard to provide weight.)

Slice the terrine and serve with the Yellow Guinness® Mustard, cornichons and crusty bread or dressed salad leaves.

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