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This delicious ham hock terrine is filled with apricots and cornichons. Serve with slices of toasted baguette for a special lunch or a satisfying starter. See method
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1. Mix the chicken stock and mustard together in a saucepan and bring to a gentle simmer. Drop the apricots into the stock and allow to cook for 3 mins, then remove with a slotted spoon to a bowl of cold water to cool before peeling with your fingers (the skin should now be loose); set aside.
2. Put the gelatin into a bowl and cover with cold water. Allow to soften for 5 mins, then pour out the water and squeeze as much water out as possible. Put the gelatin back into the bowl and cover with a little of the warm stock. Stir until dissolved, then pour back into the stock pan; allow to cool until just room temperature.
3. Meanwhile, line a 1lb loaf tin with two overhanging pieces of clingfilm with a 10cm overhang all the way around the tin. Put the ham hock, parsley and chopped cornichons into a mixing bowl and season generously with black pepper. Remove the stones and roughly chop the apricots and add to the ham. Spoon into the prepared tin and pack down with the back of a spoon. Carefully pour over the cooled stock, then cover with the overhanging clingfilm. Put another tin on top and pop something heavy into it. Chill for 4-6 hrs until set, then serve with the remaining cornichons and baguette.
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