Ingredients

• 1.5kg/3lb 4oz ham hocks
• 1 onion
• roughly chopped
• 1 carrot
• roughly chopped
• ½ tsp black peppercorns
• 1 tsp salt
• 2 bay leaves
• 2 sprigs fresh flatleaf parsley
• 2 sprigs fresh rosemary
• water
• to cover
• 2 leaves gelatine
• 1 bunch spring onions
• trimmed
• 250ml/9fl oz pickling malt vinegar
• 125g/4½oz caster sugar
• 1 tbsp olive oil
• 1 tbsp mustard seeds
• ½ tsp chilli flakes
• 400g/14oz marrows
• peeled
• deseeded and cut into 1cm/½in rounds
• ½ tsp salt
• pinch freshly ground black pepper

Directions

• For the terrine
• place the ham hocks into a deep saucepan with the onion
• carrot
• peppercorns
• salt and herbs. Cover with water and bring to the boil
• then reduce the heat and simmer for two hours. Remove from the heat and allow to cool.
• Take the ham hocks out of the pan and set aside. Strain the cooking liquor through a fine sieve and pour 250ml/9fl oz of it into a saucepan (the rest could be saved and used as a soup base.)
• Bring a saucepan of water to the boil. Place the spring onions into a steamer set over the pan and steam for five minutes
• or until just tender. Remove from the steamer and allow to cool.
• Place the gelatine leaves into a bowl of cold water and soak for five minutes until pliable
• then drain.
• Bring the reserved 250ml/9fl oz cooking liquor to a simmer and stir in the soaked gelatine. Whisk until the gelatine has dissolved.
• Remove the ham from the bones and cut into 2.5cm/1in thick slices. Line a terrine mould with a large piece of cling film and spread half of the ham over the base.
• Spread the spring onions over the ham
• then top with the remaining ham.
• Pour the gelatine mixture over the ham and give the mould a gentle tap to settle the contents and remove air pockets.
• Fold the cling film over the terrine and place two tins on top to weigh it down. Place in the fridge for at least two hours
• or until set.
• For the pickled marrow
• place the vinegar and sugar into a saucepan and bring to the boil. Remove from the heat.
• Heat the olive oil in a frying pan and add the mustard seeds and chilli flakes. Stir fry for one minute
• until the seeds start to pop.
• Add the marrow and fry for 2-3 minutes
• or until softened. Season
• to taste
• with salt and freshly ground black pepper.
• Place the marrow into a bowl
• pour over the vinegar mixture and stir well. Allow to cool completely
• then place into the fridge. The pickled marrow will keep for several days in the fridge if stored in sealed sterilised jars.
• To serve
• remove the cling film from the terrine and cut the terrine into slices. Place onto serving plates with a spoonful of the pickled marrow
• drained from its vinegar.