“Trevor uses a pig’s head to make his terrine. If you’re feeling game, get one from your butcher. Cook and leave to cool before shredding off 400g of meat from the cheeks. Recipe from The Cricketers. ”
200 g cooked higher-welfare pork (or ham if using a pig’s head)
1½ sachets gelatine (or enough to set 1 litre of stock, according to packet instructions)
Tap For Method
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By Trevor Oliver & Justin Grieg
Tap For Ingredients
Place the ham hock or pigs’ head into cold water and bring to the boil. Once boiling, drain the water and replace with fresh cold water.
Trim and chop the leek, peel and roughly chop the onion and carrot. Put 4 sprigs of parsley to one side, then pick and finely chop the rest.
Add the chopped veg, reserved parsley stalks and the bay leaf. Bring to the boil and simmer for 4 to 5 hours. Add water from time to time to ensure that the meat is always covered.
Soak the dried apricots in boiling water and set aside.
Remove the hock or head from the water and leave to cool. Meanwhile, put the stock back on the heat and boil rapidly for about 20 minutes so that it reduces. Remove 1 litre of stock and, in a separate pan, dissolve the gelatine in this stock over low heat.
Line a large terrine mould with clingfilm. Pick the meat from the head or hock – you need 400g meat torn into 2cm chunks.
Thinly slice the apricots and dice the cooked pork or ham into 1cm cubes. Combine with the hock meat in a bowl, and add the parsley. Add half the mixture to the terrine mould, season and just cover with stock. Mix carefully to integrate the stock.
Fill to the top with the remaining mix, season again and add more stock to cover. Press the meat down slightly to make sure it’s all covered and leave overnight to set.