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1 Set the oven to 180 degrees. 2 Put the rapeseed oil, bacon and onion into a frying pan and cook for 10 minutes over a medium heat until soft, with no colour. 3 Add the sage and remove from the heat. 4 Meanwhile, grate the potatoes and parsnip coarsely and place in a bowl.  Squeeze the excess water out, then add the onion and bacon mixture. 5 Add the dried fruit, eggs, cream and Parmesan and mix well. Season with the salt, pepper and the nutmeg. 6 Line a 2lb loaf tin with parchment paper and brush it with a little oil or a spritz with oil spray. 7 Pack the tin with the potato mixture and place in the oven to cook for 2½ hours, until it’s completely tender when tested with a small knife. 8 Leave to cool completely and put in the fridge overnight. 9 To serve, cut the terrine into 2cm slices, brush with butter and place under a hot grill until golden and crisp.