Recipe: Pressed Terrine of Yorkshire Gammon with Quail Egg, Spiced Pineapple Pickle and Mustard Seed
Andrew Pern combines the flavours of pub-grub classic - gammon, egg and pineappe in this terrine recipe
Ingredients
- little olive oil
- 1 pineapple, skinned, cored and finely chopped
- 1 clove garlic, crushed and chopped
- 1 tsp grain mustard
- 3 tbsp white wine vinegar
- Pinch saffron strands
- 150g (5oz) caster sugar
- Pinch of salt
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