Ham & Chicken Terrine with Wild Crab-apple Jelly

Ingredients

• 1.75kg ham hock (Approximately 700g after stripping meat from bone)
• Retain 400ml of sieved stock
• 1 medium onion – roughly chopped
• 2 medium carrots – cut into three
• 2 stalks celery – cut into three
• 1 bulb garlic
• 1 bouquet garni
• 1 smoked chicken breast
• 2 level tsp fresh tarragon – roughly chopped
• 2 level tsp Dijon mustard
• 2 level tsp sea salt
• 2 level tsp black ground pepper
• 1 garlic bulb - to make 1 tsp of roasted garlic puree
• 2 floz olive oil
• Juice of ½ lemon
• Sea salt
• Ground black pepper
• 1 level tsp Dijon mustard
• 100g mixed salad leaves
• 10 sprigs fresh dill - leaves only
• 10 sprigs fresh tarragon – leaves only
• 12 medium new potatoes – cooked, cooled and sliced
• Rosebud Wild Crab-apple Jelly