Ingredients

Ingredients For the brine

• 900g/2lb sea salt

• 450g/1lb light soft brown sugar

• 1 tbsp saltpetre (optional; it isn't essential, but it improves the colour of the meat)

• 1 clove

• 10 black peppercorns

• 6 juniper berries

• 4 garlic cloves, split in half

• 1 bay leaf

• 3 sprigs thyme

For the crubeens

• 6 pig's trotters, well cleaned and hairs removed

• bouquet garni

• selection of vegetables, cut into cubes (1 carrot, 2 celery sticks, 1 leek and 1 onion)

• 1 small ham hock

• 1 bottle (75cl) dry white wine

• olive oil

• 2 shallots, finely chopped

• handful chopped parsley

• 2 tbsp English mustard

• 100g/4oz fine fresh white breadcrumbs

• 2 tsp English mustard powder

• 75g/2¾oz plain flour

• 2 large free-range eggs, beaten

• corn oil, for shallow-frying

For the salad cream

• 1 tsp English mustard

• 1 tsp caster sugar

• 2-3 tbsp white wine vinegar

• ¼ tsp white pepper

• ½ tsp salt

• 150ml/¼ pint evaporated milk

• 150ml/¼ pint organic rapeseed oil

For the beetroot relish

• 4 small raw beetroots

• 1 onion, finely sliced

• olive oil

• salt and freshly ground black pepper

• 2 tbsp red wine vinegar

• 50ml/2fl oz red wine

• 1 tbsp freshly grated horseradish

• sugar, to taste

For the roasted beetroot

• 4 small raw beetroot

• 2 sprigs thyme

• 1 garlic clove, unpeeled, crushed with the flat edge of a knife

To serve

• organic salad leaves and herbs in season, such as frisée, flat-leaf parsley, wood sorrel, pea shoots and dandelion

• olive oil

• salt and freshly ground black pepper

Description

Recipe Uses 900g/2lb Sea Salt, 450g/1lb Light Soft Brown Sugar, 1 Tbsp Saltpetre (optional; It Isn't Essential, But It Improves The Colour Of The...

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