No-fuss gammon terrine with piccalilli and spelt bread

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Pig's trotters are used in Galton Blackiston's gammon terrine recipe for their gelatinous quality - both to add flavour and help set the terrine. To speed up this recipe, omit the overnight setting process and simply serve up the shredded gammon with the rest of the ingredients as a rustic salad.

First published in 2015
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To serve

  • 250g of piccalilli
  • 10 slices of bread, spelt, rye or sourdough
  • 1 handful of watercress


  • Muslin cloth
  • Terrine mould


For the gammon terrine, place the gammon, together with the trotters, into a large saucepan and cover with cold water. Bring to the boil and simmer for 10 minutes, skimming off any scum which floats to the surface
Remove the gammon and trotters, discard the water then return the gammon and trotters to the cleaned-out pan
Make a bouquet garni with the bay leaves, thyme and the parsley stalks (you could also add some sprigs of tarragon if available), add this to the saucepan together with the coriander seeds, peppercorns and shallots
Pour in the bottle of white wine, the white wine vinegar, enough cold water to cover and bring to a simmer. Simmer very gently for approximately 2 hours, or until the gammon is tender and the flesh flakes easily
  • 750ml of dry white wine
  • 4 tbsp of white wine vinegar
Leave the meat to cool in the liquid, then remove and cover with cling film (the trotters can be discarded at this point). Strain the liquor through a piece of muslin into a clean pan
Taste the liquor: if the flavour is not as strong as you like, bring to the boil and reduce, this will intensify the flavour but also increase the saltiness of the liquor, so if you are happy with the flavour of the liquor there is no need to reduce it. If you do reduce, pass it once again through a clean piece of muslin and into a jug
Peel the skin off the gammon then shred the ham into nuggets. Place into a large bowl with the capers, gherkins and parsley. Mix well, taste and season with pepper (it should be salty enough already)
Line a 1.5 litre terrine with a double layer of cling film, leaving some excess draping over the sides. Pile the mixture into the lined terrine and press down firmly
Slowly pour in the liquor, enough to just cover the meat – tapping down well as you do so to ensure it is spread throughout the terrine. Cover with cling film, press down with a weight (block of butter work well) and leave to chill and press overnight
Once set, remove the terrine from the fridge and gently pull at the cling film to slightly loosen the terrine. Turn the mould over on to a chopping board and tap a few times until the terrine comes out
Slice the terrine into 10 even sections, remove the cling film from each slice and serve with the piccalilli, bread and watercress
  • 250g of piccalilli
  • 10 slices of bread, spelt, rye or sourdough
  • 1 handful of watercress
First published in 2015

There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.

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