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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.

Ingredients

Method

  • 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.

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