Ingredients

Ingredients For the piccalilli

• 600ml/1 pint white wine vinegar

• 250g/9oz caster sugar

• 50g/2oz freshly grated horseradish root (or creamed horseradish sauce)

• 2-3 sprigs thyme

• 1 bay leaf

• 2 large red chillies, deseeded and chopped

• 300g/10oz red peppers, deseeded

• 200g/7oz yellow peppers, deseeded

• 200g/7oz cucumber, peeled and deseeded

• 200g/7oz courgettes

• 200g/7oz fennel bulb

• 200g/7oz celery sticks

• 200g/7oz button or pickling onions

• 50g/2oz salt

• 40g/1¾oz cornflour

• 2 tbsp ground turmeric

• 6 tbsp Dijon mustard

For the terrine

• 3 x 1.2kg/2lb 12oz unsmoked ham hocks,on the bone

• 2 pig's trotters, split lengthways

• bouquet garni (2 bay leaves, few sprigs of thyme, 2 sprigs of parsley and few optional sprigs of tarragon tied together)

• 1 tsp coriander seeds

• 1 tsp black peppercorns

• 2 shallots, chopped

• 1 bottle (75cl) dry white wine

• 4 tbsp white wine vinegar

• 2 tbsp small capers, rinsed and drained

• 50g/2oz gherkins, rinsed and chopped

• generous handful of parsley, finely chopped

• salt and freshly ground black pepper

For the Norfolk spelt bread

• 350g/12oz Letheringsett Mill spelt flour (or similar spelt flour), sifted

• 1 tsp salt

• 1 tsp English mustard powder

• 40g/1¾oz soft salted butter

• 50g/2oz chopped walnuts

• 25g/1oz sultanas (optional)

• 10g/½oz fresh yeast (available from bakers and from some supermarkets)

• 1 tsp caster sugar

• 4-5 tbsp lukewarm milk

• 4-5 tbsp lukewarm water

• 1 free-range egg, beaten

For the English mustard butter

• 50g/2oz very soft unsalted butter

• 1 heaped tsp English mustard powder

• salt and freshly ground black pepper

Description

Recipe Uses 600ml/1 Pint White Wine Vinegar, 250g/9oz Caster Sugar, 50g/2oz Freshly Grated Horseradish Root (or Creamed Horseradish Sauce), 2-3 Sprigs...

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