Ham hock recipes hugh fearnley-whittingstall biography

This recipe uses cheap ingredients to make a chic and filling dish

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Pig's trotters are often used as a rich source of gelatine. Here, they are cooked to release all that lovely jelly, then everything except the bones goes into the terrine, too.

The hock is a little gem of a cured cut

2 pig's trotters, each chopped into 3 or 4 pieces
A 1kg unsmoked ham hock
g fatty pork belly
2 small onions, roughly chopped
2 sticks celery, chopped
2 large carrots, peeled and chopped
2 cloves garlic, peeled
sprigs fresh thyme
2 bayleaves
1 large glass white wine
1 tsp redcurrant or crab apple jelly
Salt and freshly ground pepper

Wash the trotter pieces under cold running water, then place in a medium-sized, heavy pan, along with the hock, belly, vegetables and herbs.

Pack everything in as well as possible, then pour in the wine and enough cold water to cover. Place over a medium heat and bring to a simmer. Ski