Recipe of the month – Ham hock and guinea fowl terrine

This terrine is inexpensive and can be made in advance making it a great starter for a winter dinner party.

Shopping list
2 ham hocks
1 guinea fowl
4 gelatine leaves to make a pint
A few slices of Parma ham
1 butternut squash
Olive oil
Lemon juice
Pea shoots or micro cress to garnish


– Put the ham hocks in a large pan and cover with cold water.

– Set the pan on a high heat and bring to the boil. Reduce the heat to a simmer, cook for about 2.5-3 hours or until the meat falls apart, leave to cool in the pan.

– When cool, tear the ham hock into strips removing as much fat sinew as possible.

– Roast a whole guinea fowl until the juices run clear, then whilst warm pick the meat off the bone and tear it in to strips.

– Strain the stock water through a sieve and return to the boil, meanwhile soak the gelatine leaves in cold water to soften, then squeeze out any remaining water and add to the boiled stock and whisk in  add the gelatine leaves

– Mix the two meats together and add chopped parsley & season with pepper as the ham will be salty enough already.

– Line a terrine mould or loaf tin with cling film. Place the ham & guinea fowl mixture in the terrine mould to the top.

– Pour enough stock over the ham and chicken mix so as just to cover the meat. Tap the terrine mould to knock out any air pockets.

– Chill overnight. To serve remove from mould and cut into 1cm slices

Crispy ham

– Thinly slice a few pieces of ham and place on a tray lined with silicone paper. Then place another – piece of silicone paper on top and then another tray. This will keep the ham flat and in place between the two trays. Cook in the oven for around 10-15 minutes at 180c (check after 10 minutes as it may be done already) The ham is ready when it is crispy and dry!

Butternut squash salad

– Peel the butternut squash and remove the pips from the bottom end.

– Cut into 2cm dice and place in a bowl. Add some olive oil and move the squash around the bowl until it is all covered in the olive oil.

– Place the squash on a roasting tray lined with silicone paper and roast in the oven at 180c until a golden brown skin appears.

– Remove from the oven and allow to cool down.

– When cool add chopped chives and shallot & dress with olive oil & lemon juice.

– Arrange the salad on the plate and place the terrine next to it. Add pea shoots or micro cress for garnish, serve with warm crusty bread


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