Warm potato terrine with smoked bacon and dried fruit

1 Set the oven to 160 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 1½ 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.