Run the back of a knife along the bacon pieces lengthwise. This thins them and lengthens them. Place the bay leaves in the bottom of a terrine dish. Use the bacon to line the terrine, taking care that the bacon strips overlap. Mix the paté ingredients and spoon it into the bacon-lined terrine. Fold the ends of the bacon over the filling so you end up with a neat parcel. Cover with tinfoil and place it in a large roasting dish. Add 4cm of water to the roasting dish. Place in a 140 degree Celsius oven for 2 hours. Remove to cool and, once it’s at room temperature, place in the fridge.
Make this paté two days ahead of time. Not only does it take the pressure off Christmas entertaining (and the annoyance out of load shedding on the day!), it also allows the flavours to develop and mature. (There will be some jelly and congealed fat clinging to the outside of the paté when you remove it from the terrine. This is normal, simply wipe it off so your paté is neat and pretty.)
To make the cranberry compote, place the jelly, lemon and water in a saucepan and heat until the jelly has melted. Add the frozen cranberries and boil for a minute or two until they are defrosted. (Some cranberry jellies are excessively sweet, so taste it and add more lemon juice at this stage if necessary. You want quite a tangy bite to offset the sweetness.)
Serve with crusty baguette and some crunchy veggies like cucumber and celery sticks.