Ham hock & mustard terrine

This can be made two to three days ahead, so there's less to do on the day.

Serves 8 Prep 30 mins plus chilling Cook 31/2 hrs

2 small ham hocks, about 1kg each

(see tip below) sunflower oil, for the tin

2 tbsp wholegrain mustard small handful of parsley, chopped

1 sheet gelatine caper berries and toasted bread, to serve FOR THE STOCK

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 1 Put the ham hocks in a large pan with the stock ingredients. Cover with cold water. Bring to the boil, then reduce the heat to a simmer and cook for 21/2-3 hrs until the meat falls from the bone. Cool in the pan.

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

3 Shred the ham into a bowl, leaving some large chunks, removing as much fat and sinew as possible. Mix the ham with the mustard and parsley then press into the prepared terrine or loaf tin. 4 Bring the reserved stock back to a rapid boil and reduce by half. You should have about 600ml 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 Pour enough of the stock over the ham to just cover. Tap the terrine firmly on a hard surface to knock out any 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.

PER SERVING 219 kcals, fat 8g, saturates 2g,

carbs 2g, sugars 2g, fibre none, protein 33g, salt 3.3g