• 1 ham hock (about 1 kg/2lb 4oz)
• 2 carrots, peeled and cut into chunky pieces
• 1 onion, halved
• 2 garlic cloves, bashed
• 2 celery sticks, halved
• a small handful of flat-leaf parsley, leaves picked, stalks reserved
• 2 bay leaves
• 500 g (1lb 2oz) white potatoes, peeled and quartered lengthways
• enough gelatine leaves to set about 500 ml (17fl oz) of liquid
• 1 tablespoon extra-virgin olive oil
• 2 large shallots, halved and thinly sliced
• 1 tablespoon chopped chives
• 1 tablespoon capers, drained and roughly chopped
• sea salt and freshly ground black pepper
• hunks of good country bread, to serve

You will also need

• 1.2 litre (40fl oz) terrine dish, loaf tin (pan), or bowl

Place the ham hock in a large saucepan. Cover with water, set over high heat, and bring to a boil. Carefully tip the hot water away, then add the carrots, onion, 1 garlic clove, the celery, parsley stalks, and bay leaves and cover with water again. Bring to a simmer and cook, uncovered, for 2–3 hours, or until the ham is tender. Use a pair of tongs or forks to lift the ham out onto a plate to cool, leaving the stock in the pan.

Drop the potatoes into the simmering ham stock and cook for 12–18 minutes, or until they are just cooked through.

Set a colander over a bowl. Gently pour the contents of the pan into the colander, catching all the well-flavoured ham stock in the bowl. Rinse the pan briefly, then strain the stock through a sieve back into it and set over high heat. Reduce the stock by two-thirds. You’ll need about 400–500 ml (14–17fl oz) of liquid. Reserve the potatoes in the colander.

Line a sieve with a square of muslin (cheesecloth) and set it over a bowl. Soak the gelatine leaves for a minute or so in cold water to soften. Remove the leaves from the water and shake off the excess, then stir the gelatine into the stock. Leave to dissolve, then pass the stock through the lined sieve.

Set a frying pan over medium heat and add the oil. Add the shallots and remaining garlic clove and fry gently, stirring every so often, for about 5–6 minutes, until soft but not coloured. Stir in the parsley leaves. Turn off the heat and add the potatoes (discard the other vegetables and herbs strained from the stock), chives, capers, and a twist or two of black pepper. Tumble the potatoes through the herby shallots and set aside.

Peel away any skin from the ham and discard. Pull the ham from the bone in smallish shards and strips that, if possible, go with the grain. Arrange a third of the potatoes over the base of a terrine dish or loaf tin. Fill in all the gaps with pieces of tender ham. Repeat this layering of potatoes and ham until you’ve used them up, scattering through the shallots and capers as you go. Pour over the warm ham liquor and give the tin a little shuffle and tap to settle everything in.

Cover with baking paper and place in the fridge to set for 12 hours. When ready to eat, take the terrine out of the fridge, carefully turn it out onto a board, and slice to serve.