Ham Hock Terrine with Wild Mushrooms & Beetroot Piccalilli
Ham hock & pickled carrot terrine with wild mushrooms, piccalilli puree & sourdough shards
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Preparation:
- Defrost the terrine
- Defrost, slice & toast the bread
- Puree the piccalilli
- Wash, pat dry & finely chop the herbs
Method:
- Slice the terrine to required portion
- Brush half the terrine with mustard and sprinkle with the parsley, chive and onion seeds
- Plate the terrine and and pipe on the piccalilli puree
- Garnish with the wild mushrooms and micro cress
- Finish with the toasted sourdough - serve