Smoked boar hock and parsley terrine

1.(You will need a terrine mould for this recipe.) Preheat the oven to 160°C.

2.In a large casserole, put the parsley stalks, boar hocks, celery, onion, carrot, garlic, allspice berries, cloves and bayleaves. Add enough water to submerge the hocks (the casserole should be about three-quarters full). Cover with a lid and place in the oven to cook for 4-5 hours or until the meat falls away from the bone. Remove the hocks from the liquid and cool, reserving the liquid.

3.When the hocks are cool enough to handle, peel the skin from the meat and remove the bones. (You can save the bones and use to enrich soups, stews, sauces and braises.) Break the meat into chunks and place in a large mixing bowl.

4.Strain the solids from the stock and discard. Put about 250ml stock in a pan and reduce to 100ml – keep tasting to make sure the stock doesn’t get too salty.

5.Add shallot, capers, cornichons and chopped parsley leaves to the mixing bowl containing the meat, and mix.

6.Add the reduced stock and mix in. The liquid shouldn’t be visible, but if you press the meat with the back of a spoon, the spoon should fill with stock.

7.Line a terrine mould with plastic wrap then pack the meat mixture into the mould. Cover the terrine with plastic wrap and weigh it down with something heavy (another terrine mould is ideal) to compress the terrine evenly. Place in the fridge and leave to chill for at least 6 hours, preferably overnight.

8.To serve, remove the weight, turn out the terrine and peel off the plastic wrap. Slice into 1.5cm portions and serve with mustard, pickles and toast.