Pig's Head Terrine with Homemade Mustard Recipe - Great British Chefs

Ingredients

• 1 pig's head, brined
• 3 celery sticks
• 1 large onion
• 1 leek
• 2 carrots
• 1 bouquet garni
• 6l water
• 5 sprigs of sage, leaves picked and shredded
• 100g of shallots, cut into brunoise
• 1 russet apple, peeled, cored and diced
• 4 sprigs of flat-leaf parsley, leaves picked and chopped
• 8 cornichons, chopped
• olive oil
• 50g of white mustard seeds
• 100ml of cider vinegar
• 25g of honey
• 1 1/2 tsp salt
• 2 sprigs of sage, leaves only
• 125ml of apple juice
• 50ml of pork stock, clarified
• 50g of pearl onions, peeled
• 250ml of cider vinegar
• 150ml of olive oil
• 60g of sugar
• 1 tsp coriander seeds
• salt
• 200g of pig skin
• sea salt