1 For the terrine, place the soaked ham hock on a perforated steam container with the solid condensate tray underneath, and steam at 90°C for 1 hour 30 minutes. Remove from the steam oven, reserving the juices in the drip tray, and allow to cool slightly until you are able to shred all the meat from the hock, discarding any fat, skin and gristle.
2 Place the shredded meat into a bowl, breaking up any large lumps, and mix through the mustard and parsley. Pour in enough of the reserved steaming liquid to loosen the mix, around 150-200ml, and season with freshly ground black pepper.
3 Pack the mixture in to chef’s rings or darioles lined with clingfilm, then place in the fridge to set for at least 2 hours, or preferably overnight.
4 For the soup, place the chopped potatoes in a deep solid steam container and dot over the butter. Place uncovered in a steam oven on 100°C for 10-12 minutes, or until the potatoes are soft.
5 Add the peas and stock, stir well and return to the steam oven for a further 3 minutes on 100°C.
6 Transfer the soup to a soup blender and process until smooth, then add the mint and crème fraÎche, and season well. Place the terrines in the centre of warmed soup bowls, pour the soup in and around and garnish with a quenelle of crème fraiche and a sprig of fresh mint to serve.
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