Preheat oven to 170C.

Grease a large loaf tin. Place 1kg of chicken mince into a large mixing bowl. Remove the rind from 3 rashers of bacon and chop add to the chicken mince. Slice a punnet of baby corn add to the chicken mince, with 6 egg yolks, ½ cup of sour cream, 250g creamed corn, ½ cup chopped pistachios and ½ bunch chopped sage. Mix until well combined. Spoon the mixture into the prepared tin smooth the surface and bake for 30-40 minutes or until cooked through. Remove from the oven and stand for 10 minutes before turning out.

Serve sliced hot or cold.

Source:Better Homes and Gardens July 2005