Country terrine with black pepper and thyme

750g/1lb10oz streaky pork rashers
1 tablsp dried thyme
1 teasp. black peppercorns
2 x 225g tubs frozen chicken livers, thawed
4 tablesp. red or white wine
5 rashers smoked streaky bacon
cocktail gerkins or chutney to serve

Heat oven to 180c.  Butter 1kg loaf tin.  Roughly chop 3 of the pork rashers and mix with thyme and pepercorns.  Set aside. 
Put remaining pork rashers into  food processor with two-thirds of the chicken livers, the wine, 1 teasp salt and blend to a smooth pate.
Spoon half the pate into the tin then top with the chopped pork mixture  and remaining livers, then lay bacon rashers over the top.
Cover the tine with foil and put in a roasting tin.  Pour cold water into the roasting tin until it is half-filled then back for one and a half hours until the terrine is set.
When cool, put another loaf tin on top and weigh it down to compress it.  Leave overnight in the fridge.
To serve, slice the terrine and serve with gherkins or chutney and french bread.