Yes I know …conjured up images of a pig head chomping on an apple! This dish is a little less Tudors and a bit more sophisticated and above all else hugely popular when it appears on our specials menu. It is well worth getting a little adventurous in the kitchen ...let me know how you get on!

Pig Head Terrine

2 Pig Heads                      

500ml Veal Stock

2 litres of Cider

Thyme

Star Anise

Bay leaves

2 Carrots

3 Onions

1 White of Leek

30g Capers

10g Flat Leaf Parsley

Pickled Vegetables

1 Carrot

Radish

Cauliflower

Girolles

100ml Cider Vinegar

100ml Sugar

Thyme

Star Anise

Apple Puree

2 Cooking Apples

25g Sugar

1 Split Vanilla Pod

20g Butter

Method

For the apple puree place all ingredients in a saucepan cook until tender, blitz, strain and season.    

Thoroughly wash the pig heads and using blow torch remove any hairs. Place in large saucepan with all ingredients except for veal stock, capers and parsley. Cover with water and bring to boil. Skim off any impurities and cook until meat is tender. Allow to cool, pick meat from heads, mix with veal stock, parsley and season.  

Roll in cling film or set in terrine mould. Refrigerate overnight. Slice and serve with apple puree, pickled vegetables and chopped peeled pistachios