Name: Ham hock terrine
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: 2 small ham hocks, approx 1kg/2lb 4oz each -; sunflower oil , for greasing -; 2 tbsp wholegrain mustard -; small handful parsley , chopped -; 1 sheet gelatine -; caper berries, to serve -; caper berries and toasted bread , to serve -; 500ml cider -; 2 carrots , chopped -; 2 celery sticks, chopped -; 1 large onion , chopped -; 2 bay leaves , fresh or dried -; 6 thyme sprigs -; 3 star anise -; 6 whole peppercorns -

Ingredients for - Ham hock terrine

1. 2 small ham hocks, approx 1kg/2lb 4oz each

2. sunflower oil , for greasing

3. 2 tbsp wholegrain mustard

4. small handful parsley , chopped

5. 1 sheet gelatine

6. caper berries, to serve

7. caper berries and toasted bread , to serve

8. 500ml cider

9. 2 carrots , chopped

10. 2 celery sticks, chopped

11. 1 large onion , chopped

12. 2 bay leaves , fresh or dried

13. 6 thyme sprigs

14. 3 star anise

15. 6 whole peppercorns

How to cook deliciously - Ham hock terrine

1 . Stage

Put the ham hocks in a large pan with the stock ingredients. Cover with cold water. Set pan over a high heat and bring to the boil. Reduce heat to a simmer, cook for 2 and a half to 3 hrs or until the meat falls from the bone. Leave to cool in the pan.

2 . Stage

Grease a 1-litre terrine mould or loaf tin with the oil, then line with cling film. Remove the hocks, then strain the stock through a fine sieve into a pan. Set aside.

3 . Stage

Shred the ham, leaving some large chunks, removing as much fat and sinew as possible. In a large bowl, mix the ham with the mustard and parsley. Press the mixture into the prepared terrine.

4 . Stage

Bring the reserved stock back to a rapid boil and reduce by half. You should have about 600ml/1pt liquid remaining. Remove from the heat. Meanwhile, soak the gelatine in cold water for 5 mins to soften. Remove from the water, then squeeze out any excess liquid. Add the gelatine to the hot stock and stir well.

5 . Stage

Pour enough of the stock over the ham to just cover. Tap terrine firmly on a hard surface to knock out air pockets, then cover with cling film. Chill for 3-4 hrs or overnight. To serve, remove from the mould and carve into chunky slices. Serve with caper berries and toast.