For the Ham hock terrine
4 ham hocks,
2 carrots, peeled and cut into long batons
½ head celery, cleaned and cut into long batons
4 Bay leafs
I onion peeled and quartered
10 black peppercorns
50g wholegrain mustard
100g Flat leaf parsley finely chopped
Malden sea salt
Ground white pepper
Bring the ham hocks to boil with the bay, onion, carrot and celery. Gently simmer for two hours or until fully cooked and the meat is falling away from the bones. Take the hocks, carrot and celery out of the cooking licker and pull the meat discarding any bone, fat etc. Mix the meat with the flat leaf parsley, whole grain mustard and check for seasoning. Layer the meat in a terrine mould with the carrot and celery saved from the cooking. Cover with some of the cooking licker and leave in the fridge to set over night.
For the cauliflower purée
250g cauliflower steamed until soft
50g mixed pickles drained from there vinegar
1 tbsp mayonnaise
Malden Sea salt to taste
White pepper to taste
Puree the ingredients together in a food processer and check for seasoning.
We have served our terrine with the cauliflower puree, a piccalilli dressing, lightly pickled vegetables and mustard cress.