1 tbsp plain flour, for dusting
225g/8oz plain flour, plus extra for rolling
freshly ground black pepper
½ tsp freshly ground black pepper
½ tsp ground ginger
½ tsp ground mace
1 tsp flaked sea salt
25g/1oz cold butter, cut into cubes, plus extra for greasing the terrine
1 medium free-range egg, beaten, to glaze
75g/2½oz cold lard, cut into cubes
12 quails’ eggs
2 rashers rindless steaky bacon, cut into 1cm/½in pieces
200g/7oz pork mince
4 pork sausages (about 250g/9oz)