Pork belly and ham hock terrine recipe

Angie Matchett created a sophisticated starter on Come Dine With Me Aberdeen

Serves 4

Ingredients

1 smoked ham hock
Approx. 500g pork belly
1 onion, finely chopped
1 Bramley apple, finely diced
200g smoked streaky bacon

Method

Preheat the oven to 220°C/gas mark 7. Cut the ham meat from the hock, chop one third and place in a bowl. Also chop one third of the pork belly, then mince the rest of the meat with the onion. Mix in the apple and season with salt and pepper.
Line the terrine with bacon, leaving an overhang. Fill the terrine with the pork mixture, then wrap the bacon over the top.
Cover with foil then place the terrine in a roasting tray and half-fill with boiling water. Bake for 1-1½ hours until firm to the touch.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.