A terrine is our secret weapon for surviving the festive season. It can be made ahead and brought out at a moments notice. Fancy enough to impress, humble enough to satiate. Cut a slice or two, place on sourdough toast and open a bottle of wine, any guest will be happy.
This recipe couldn't be simpler with delicious results.
Into a deep saucepan place the ham hocks. Cover with water and simmer for around 4 hours or until the meat is tender and falling off the bone.
Remove the hocks from the water, reserving a little water in a mug, and pick the meat away from the bone. In a bowl containing the picked hock meat add the chopped apricots, parsley and wholegrain mustard and mix together thoroughly adding a little of the cooking liquor. Season to taste.
Line a terrine bowl or a loaf tin with clingfilm. Firmly push the ham hock mixture into the tin and cover with clingfilm, pressing everything tightly down so it is compacted. Refrigerate for 24 hours.
Serve alongside some crusty sourdough bread and your favourite pickle.
