Vicky hoped her starter was cruise-ship standard on Come Dine With Me Dudley
For the ruby port sauce
Preheat the oven to 160°C/gas mark 2½. Line the bottom and sides of a 900g/2lb loaf tin with the bacon, overlapping so there are no gaps.
Cut the chicken into strips about 10cm/4inch long and sprinkle with lemon juice. Add the rest of the chicken to a blender with the pork and onion, and process until smooth.
Add the eggs, parsley, salt and peppercorns to the meat mixture and briefly blitz again.
Spoon half the mixture into the loaf tin and level off, then arrange the thin chicken strips on top. Then spoon the rest of the meat mixture on top and level the top.
Fold the bacon over the top, cover with oiled foil and place in a roasting tin half filled with hot water. Bake for about 1 hour and 20 minutes.
Remove from oven and allow to cool, then once cooled place in the fridge until ready to serve.
For the sauce, add everything to a saucepan and simmer until thickened. Allow to cool before serving.
Turn the terrine out of the tin, slice and serve with the sauce, melba toast and salad leaves.
Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.
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