The perfect start

Whether you want a sit-down starter or just a few nibbles to hand around with drinks, these are sure to hit the mark

Ham hock & mustard terrine

This can be made two to three days ahead, so there's less to do on the day.

Serves 8 Prep 30 mins plus chilling Cook 3/2 hrs

2 small ham hocks, about 1kg each (see tip below)

sunflower oil, for the tin

2 tbsp wholegrain mustard small handful of parsley, chopped

1 sheet gelatine caper berries and toasted bread, to serve

FOR THE STOCK

500ml cider

2 carrots, chopped

2 celery sticks, chopped

1 large onion, chopped

2 bay leaves, fresh or dried

6 thyme sprigs

3 star anise

6 whole peppercorns

WHAT ARE HAM HOCKS?

These are the same cut of meat as a pork knuckle (from the base of the leg), but the pork has been cured. The meat is full of flavour, but needs long, slow cooking. It's best to order the hocks in advance from your butcher.

1 Put the ham hocks in a large pan with the stock ingredients. Cover with cold water. Bring to the boil, then reduce the heat to a simmer and cook for 21/2-3 hrs until the meat falls from the bone. Cool in the pan.

2 Oil a 1-litre terrine mould or loaf tin, then line with cling film. Remove the hocks, then strain the stock through a fine sieve into a pan. Set aside.

3 Shred the ham into a bowl, leaving some large chunks, removing as much fat and sinew as possible. Mix the ham with the mustard and parsley then press into the prepared terrine or loaf tin.