Mushroom Terrine

350 g/12 oz mushrooms, wiped and chopped
175 g/6 oz minced lean ham
350 g/12 oz minced lean pork
75 g/3 oz minced onion
40 g/11/2 oz wholemeal breadcrumbs
2 tomatoes, skinned and chopped
1 tablespoon chopped parsley
1 teaspoon chopped thyme
1 large egg
salt
freshly ground black pepper

Place all the ingredients in a bowl and mix together thoroughly.

Turn into an earthenware terrine, cover with foil, and bake in a moderately hot oven (190 °C/375 ° P, Gas Mark 5) for 1 to 11/2 hours. Serve with crusty wholemeal bread.

SERVES 8