The Method

Start making the piccalilli three days before the terrine, to give the flavours a chance to mingle and develop. First break the cauliflower down into small florets, dice all the other vegetables and finely dice the red chilli. Place into a colander and sprinkle with salt and leave to cure for 12 hours. Wash thoroughly and drain.

Place the vinegars and sugar into a pot and bring to the boil. Place the turmeric, mustard and flour in a bowl and mix with a little water until a smooth paste forms then slowly add to the vinegar mix to thicken. Place into the blender and whiz until smooth, then thoroughly mix in the vegetables and refrigerate.

Give the piccalilli a stir from time to time and leave to mature the flavours for at least two days before serving with the ham hock terrine. It will keep happily in the fridge for at least 5 days.
For the terrine, place the ham hocks, bay leaf and the vegetables into a saucepan and cover with water. Bring to the boil and simmer for approximately 2 hours.

After this time the meat should be falling off the bone. If so, remove from the water and allow to cool, otherwise cook the ham hocks for a little longer. Strain the cooking liquor and reduce by about two thirds. Discard the vegetables and bay leaf.

Pick the ham meat off the bone, taking care to remove all the fat, place in a bowl and add the capers, green peppercorns, parsley and chutney. Mix and adjust seasoning if needed.

Line a 500g terrine mould with cling film and press the meat into the terrine. Pour in the reduced liquor and refrigerate, keeping the terrine pressed down overnight until set. This makes a perfect lunch or smart starter, served with the piccalilli, some salad and brown toast.

FOR THE TERRINE
•          1.5kg ham hocks
•          1 large carrot, roughly chopped
•          1 medium white onion, peeled and halved
•          1 stick of celery, halved
•          1 bay leaf
•          1 tbsp flat leaf parsley, finely chopped
•          15g mini capers
•          10g green peppercorns
•          40g onion chutney (or similar)

Piccalilli
•          1 head of cauliflower
•          140g courgettes
•          ¼ cucumber, de-seeded
•          300g silver skin onions
•          ½ red chilli, de-seeded
•          60g green beans
•          ½ red peppers
•          salt and pepper
•          100ml white wine vinegar
•          100ml distilled white vinegar
•          40g castor sugar
•          1 tsp turmeric
•          20g English mustard
•          20g plain flour

Nick Nairn, The Kailyard at Doubletree by Dunblane Hilton Hydro www.doubletree.hilton.co.uk

Nick says:
This is great made in advance, however it shouldn’t be served straight from the fridge – it must be served at room Temperature