Ham hock terrine

To make the piccalilli, put the veg in a bowl, toss with 2 tsp of salt, then leave at room temperature for 4 hours, tossing now and again.

Drain in a colander and rinse well under cold water. Drain again completely.

Put the flour, turmeric, cumin seeds and mustard powder in a bowl and stir in 100ml of the vinegar to make a smooth paste. Put the rest of the vinegar in a large pan with the sugar and bay leaves. Bring to a simmer, stirring until the sugar has dissolved. Pour a little of the hot vinegar over the mustard mixture to loosen it, then whisk this mixture back into the vinegar pan and simmer for 3-4 minutes until thickened. Tip in the veg and cook for a minute. Leave to cool a little before tipping into sterilised jars and seal (see cook’s notes, below). Ideally, this is best left for 1-2 months before opening to allow the flavours to mature and mellow.

To make the terrine, put the hocks, vegetables and thyme in a large pan or casserole. Cover with water, then bring to a simmer. Skim off any impurities that come to the surface then leave to simmer, partially covered, for 3 hours-3 hours 30 minutes or until the meat is falling off the bone.

Remove the hocks from the stock, then strain the liquid into a jug and keep. Discard the veg.

Cool the hocks, then flake the meat into chunks, discarding any fat, skin and sinew. Measure 300ml of the stock into a pan, then simmer until reduced to 200ml. Leave to cool, then mix with the flaked ham.

Line a 450g terrine or loaf tin with a strip of baking paper. Tip in the ham mix, pressing it well into the tin or terrine as you fill it, then cover and chill overnight. To serve, cut into thick slices and serve with the piccalilli, salad and crusty bread.