Jersey Bean and Ham Hock Terrine

Drain the soaked Jersey beans and place them in a large stockpot. Add the ham hock, leek, carrot, celery, thyme, and bay leaf. Cover with cold water. Bring to a boil, then reduce heat and simmer gently for 2-2.5 hours, or until the ham hock is very tender and the beans are cooked through. Remove the ham hock from the pot and set aside to cool slightly. Continue to cook the beans until they are very soft and slightly mushy. Remove the thyme and bay leaf.

While the ham hock is cooling, boil the Jersey Royal potatoes until tender. Drain and set aside to cool slightly. Once cool enough to handle, peel and roughly chop the potatoes. Set aside.

Once the ham hock is cool enough to handle, remove the skin and any excess fat. Shred the meat using two forks. Discard the bone and any gristle.

In a large bowl, combine the cooked beans (with a little of the cooking liquid), shredded ham hock, chopped Jersey Royal potatoes, minced garlic, chopped parsley, and chopped mint. Stir in the Dijon mustard, lemon juice, and olive oil. Season generously with salt and pepper to taste. The mixture should be moist, but not too watery. If it's too dry, add a little more of the bean cooking liquid or a splash of Jersey milk.

Line the terrine dish with cling film, leaving plenty of overhang. This will help with unmoulding the terrine later.

Spoon the bean and ham hock mixture into the terrine dish, pressing down firmly to ensure there are no air pockets. Fold the cling film over the top of the terrine, then place a weight on top (e.g., a can of beans or a small plate with a few jars on top).

Refrigerate the terrine for at least 4 hours, or preferably overnight, to allow it to set completely.

To serve, remove the weight and carefully unmould the terrine onto a serving platter. Remove the cling film. Garnish with thinly sliced radishes and watercress.

Serve chilled, sliced into thick portions, with crusty bread and a simple salad.