Ham hock terrine
Cured slow-cooked pork is a great foundation for a coarse pâté style starter and can be made in advance
Apple & grape chutney
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Makes about 1.5kg/3lb 5oz
Skip to ingredients
- 1 tsp cumin seed
- 1 tsp coriander seed
- 1 tsp mustard seed
- 2 green chilliesdeseeded and finely chopped
- 3 onionsfinely chopped
- 2 tsp powdered ginger
- 400ml cider vinegar
- 1kg applepeeled, cored and chopped
- 300g seedless white grape
- 450g granulated sugar
Nutrition: per tbsp
- kcal40
- fat0g
- saturates0g
- carbs11g
- sugars11g
- fibre1g
- protein0g
- salt0.1glow
Method
step 1
Toast the cumin and coriander seeds in a dry frying pan until aromatic. Tip into a mortar and coarsely grind with the pestle. Toast the mustard seeds in the same pan until they start to pop, then add to the other spices. Tip the spices into a large pan with the chillies, onions, ginger and vinegar. Bring to the boil, then simmer for 10 mins until the onions are softened.
step 2
Add the chopped apples, grapes, sugar and 1 tsp salt, and bring to the boil, stirring. Boil hard, stirring from time to time, for about 15-25 mins until the mixture is thick and pulpy.
step 3
Pot into warm sterilised jars (see tip, below), seal and label. Store in a cool, dry place for up to 1 year.
