Ham hock terrine

• small ham↗2

  hocks, approx 1kg/2lb 4oz each

• sunflower oil↗

  for greasing

• wholegrain mustard↗2 tbsp tbsp
• parsley↗small handful

  chopped

• sheet gelatine↗1
• caper↗

  berries, to serve

• caper berries and toasted bread

  to serve

• cider↗500ml ml
• carrots↗2

  chopped

• celery↗2

  sticks, chopped

• large onion↗1

  chopped

• bay leaves↗2

  fresh or dried

• thyme↗6

  sprigs

• star anise3
• whole peppercorns↗6

Step-by-step instructions

1. 1

   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. 2

   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. 3

   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. 4

   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. 5

   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.