Ham hock terrine with a jammy egg and parsley mayonnaise

Season the ham hock all over with salt

Cut the onion in quarters and chop the garlic bulb in half. Place them in the bottom of a Dutch oven or oven-proof casserole dish to create a trivet

Place the ham hock on top. Pour in the wine and then cover the ham hock completely with boiling pork stock

Place in an oven at 98°C and slow-cook for around 8 hours. The meat should be fork tender and fall off the bone

Strain off the stock and then simmer until reduced by two thirds 

Pull the meat apart and place the shreds aside in a large mixing bowl

Add the parsley and ladle in the reduced stock until meat is bound into an unctuous sticky mass. Add the lemon zest then season as needed with salt. Set aside to cool completely

Boil the eggs for 7 minutes

Roll out a large piece of cling film onto a clean work surface. Cover the entire surface with the meat mixture and carefully place the peeled eggs in the centre in a line 

Carefully roll the terrine up using the cling film and roll into a tight log so that eggs are in the centre of the log. Twist the cling film up at either end to form a tight sausage shape

Let the terrine cool in the fridge for at least 4 hours

While the terrine chills, make the mayonnaise. Blanch the parsley in salted, boiling water for 30 seconds

Wring all moisture out of the parsley. Blend with the oil using a stick blender until the parsley is completely broken down. To prevent your blender overheating it can be best to do this in stages, to let the blender motor cool in between

Strain the oil through cheesecloth and set aside

Blend together the egg yolk, vinegar and Dijon mustard with a pinch of salt for 1 minute or until slightly thickened

Slowly drizzle the green oil into the egg yolk emulsion with the motor running in a steady stream until all the oil is completely incorporated. Taste and season with more vinegar or salt as needed

Unwrap the terrine and cut into slices, then serve with the mayonnaise, cornichons and some toasted baguette