BBC Food - Recipes - Terrine of ham hock with piccalilli and toasted spelt bread with English mustar

Name: BBC Food - Recipes - Terrine of ham hock with piccalilli and toasted spelt bread with English mustar
Ingredients: 600ml/1 pint white wine vinegar; 250g/9oz caster sugar; 50g/2oz freshly grated horseradish root (or creamed horseradish sauce ); 2-3 sprigs thyme; 1 bay leaf; 2 large red chillies, deseeded and chopped; 300g/10oz red peppers , deseeded; 200g/7oz yellow peppers , deseeded; 200g/7oz cucumber , peeled and deseeded; 200g/7oz courgettes; 200g/7oz fennel bulb; 200g/7oz celery sticks; 200g/7oz button or pickling onions; 50g/2oz salt; 40g/1¾oz cornflour; 2 tbsp ground turmeric; 6 tbsp Dijon mustard; 3 x 1.2kg/2lb 12oz unsmoked ham hocks,on the bone; 2 pig's trotters, split lengthways; bouquet garni (2 bay leaves, few sprigs of thyme, 2 sprigs of parsley and few optional sprigs of tarragon tied together); 1 tsp coriander seeds; 1 tsp black peppercorns; 2 shallots , chopped; 1 bottle (75cl) dry white wine; 4 tbsp white wine vinegar; 2 tbsp small capers , rinsed and drained; 50g/2oz gherkins , rinsed and chopped; generous handful of parsley , finely chopped; salt; freshly ground black pepper

git.macropus.org

Preparation time overnight Cooking time over 2 hours Serves Serves 10 Recommended by 1 person Make the piccalilli well ahead as it improves with keeping.

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Ingredients

600ml/1 pint white wine vinegar
250g/9oz caster sugar
50g/2oz freshly grated horseradish root (or creamed horseradish sauce )
2-3 sprigs thyme
1 bay leaf
2 large red chillies, deseeded and chopped
300g/10oz red peppers , deseeded
200g/7oz yellow peppers , deseeded
200g/7oz cucumber , peeled and deseeded
200g/7oz courgettes
200g/7oz fennel bulb
200g/7oz celery sticks
200g/7oz button or pickling onions
50g/2oz salt
40g/1¾oz cornflour
2 tbsp ground turmeric
6 tbsp Dijon mustard
3 x 1.2kg/2lb 12oz unsmoked ham hocks,on the bone
2 pig's trotters, split lengthways
bouquet garni (2 bay leaves, few sprigs of thyme, 2 sprigs of parsley and few optional sprigs of tarragon tied together)
1 tsp coriander seeds
1 tsp black peppercorns
2 shallots , chopped
1 bottle (75cl) dry white wine
4 tbsp white wine vinegar
2 tbsp small capers , rinsed and drained
50g/2oz gherkins , rinsed and chopped
generous handful of parsley , finely chopped
salt
freshly ground black pepper
350g/12oz Letheringsett Mill spelt flour (or similar spelt flour ), sifted
1 tsp salt
1 tsp English mustard powder
40g/1¾oz soft salted butter
50g/2oz chopped walnuts
25g/1oz sultanas (optional)
10g/½oz fresh yeast (available from bakers and from some supermarkets)
1 tsp caster sugar
4-5 tbsp lukewarm milk
4-5 tbsp lukewarm water
1 free-range egg , beaten
50g/2oz very soft unsalted butter
1 heaped tsp English mustard powder