Jersey Royal Potato & Smoked Ham Hock Terrine with Piccalilli

**Prepare the Piccalilli:** Combine all the piccalilli vegetables in a bowl and sprinkle with 1 tbsp of salt. Cover and leave for at least 2 hours, or preferably overnight, to draw out moisture.

Rinse the salted vegetables thoroughly under cold water and drain well.

In a large saucepan, combine the malt vinegar, sugar, flour, turmeric, mustard powder, ground ginger, and cayenne pepper. Whisk until smooth and bring to a boil, stirring constantly.

Reduce the heat and simmer for 5 minutes, stirring occasionally, until the sauce has thickened slightly.

Add the drained vegetables to the sauce and simmer for 20-25 minutes, or until the vegetables are tender but still retain some bite. Allow to cool completely, then transfer to sterilized jars and seal. Store in a cool, dark place.

**Prepare the Terrine:** Cook the Jersey Royal potatoes in their skins until tender. Drain well and allow to cool slightly.

While the potatoes are cooling, shred the cooked ham hock, removing any skin or bone. Ensure there are no small bone pieces remaining.

Peel the cooled potatoes and slice them thinly. Place in a large bowl.

Melt the Jersey butter in a small saucepan. Pour over the sliced potatoes, along with the Jersey double cream, chopped parsley, and thyme. Season generously with salt and pepper.

Gently mix the potatoes, ensuring they are well coated in the butter and cream mixture.

Line the terrine dish with cling film, leaving plenty of overhang.

Layer the potatoes and ham hock in the terrine dish. Start with a layer of potatoes, followed by a layer of ham hock, and repeat until all ingredients are used, finishing with a layer of potatoes. Press down firmly on each layer to ensure a compact terrine.

Fold the overhanging cling film over the top of the terrine. Place a heavy weight on top (e.g., cans of food or a brick wrapped in foil) to press the terrine.

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

To serve, remove the terrine from the dish and peel away the cling film. Slice into thick slices and serve with the homemade piccalilli and crusty bread or a green salad.