Pig's head terrine with parsnip toffee, pear, cumin and watercress
by Paul Foster

Ingredients

Fresh Meat

  • 1 pig's head

Store Cupboard

  • 1000g of sugar
  • 50g of grain mustard
  • 200g of caster sugar
  • sea salt
  • 1 drop of maple syrup
  • sea salt

Salad & Fresh Herbs

  • 20 sprigs of fresh thyme, roughly torn
  • 1 bunch of watercress leaves

Fruit & Vegetables

  • 1 bulb of garlic, roughly crushed
  • 3 parsnips
  • 1 grapefruit, juice only
  • 250g of parsnip
  • 1 parsnip
  • 1 lemon, juice only
  • 1 parsnip
  • 1 conference pear

Dairy

  • 100g of butter
  • milk
  • 200g of double cream

Beverages

  • 30ml of water

Spices & Dried Herbs

  • 1 pinch of ground cumin

Oils & Vinegars

  • vegetable oil