Ham Hock terrine

In a large saucepan place the ham hocks and pig trotter and cover with water. Bring to the boil on a high heat and skim off the scum. Then turn down to a simmer, add the star anise and veg stock and simmer for around three to three and a half hours, or until the meat starts to fall from the bone. Remove from the meat pan and allow to rest.

When cool enough to handle, pick the meat from the bones with your fingers, throwing away all fat and sinew. Place the shredded meat in a bowl and season with pepper.

Strain the liquor and reduce by half. Allow to cool.

In a food processor blend the remaining ingredients (except the olive oil) until smooth, the pour in the oil until the mixture forms a paste which just drops from a spoon.

In a loaf tin lined with clingfilm start laying the ham lengthways until you cannot see the bottom. Drizzle with the green sauce, mix then repeat the process in layers until the tin is full. Press firmly on the mix.

Pour in the reduced stock tapping the sides until full. Cover with the overhanging cling film and chill in the fridge overnight.

Serve with Piccalilli