Ham Hock & Apricot Terrine

Method

• 1
  The Terrine
  Soak ham hocks in cold water for 2 hours. Then refresh water. Halve the onion and add to the pot with the carrot, garlic, bay leaves and pepper corns. Bring to the boil and simmer for 3 hours until the meat falls off the bone. Remove hocks from the liquor and strain it. Reduce liquor by three-quarters. This will form the jelly to set the terrine.
  
• 2
  Remove the meat from the bones, discarding skin. Flake the meat but keep some nice chunks and add apricots to form the terrine. You can use a loaf tin. Line it with cling film. Press the meat into the tin and gently pour the cooking liquor over it. Place in fridge for 3 - 4 hours and allow to set.
• 3
  Mayonnaise
  Juice the beetroot using a smoothie juicer. Reduce the white wine vinegar by � and whisk it into the egg yolks. Pour into the rapeseed oil. Do it slowly over a pot of simmering water in order to cook the egg. When it starts to thicken add the beetroot juice. Repeat until all oil is mixed in.
  
• 4
  To Serve
  Slice the terrine. Dot mayonnaise around the plate. Serve with crusty bread and a fresh salad on the side.