Ham hock terrine

Lightly grease a 1-litre terrine. Line with plastic wrap, leaving a generous overhang.

Place ham, onion, carrot, thyme, pepper and wine in a large saucepan. Cover with cold water and bring to the boil, skimming impurities that rise to the surface. Reduce heat to low, then simmer for 3 hours or until ham is very tender. Leave ham to cool in the pan. Remove ham and discard solids and cooking liquid, reserving 1 cup (250ml) liquid. Remove skin from hocks and flake the meat from the bone - you should have about 1kg of meat. Combine with parsley.

Strain reserved liquid into a small pan and warm over low heat. Meanwhile, soak gelatine in cold water for 5 minutes to soften. Squeeze leaves to remove excess water, then add to the pan. Stir to dissolve, then remove from the heat.

Pack the ham into the terrine, then slowly pour over the gelatine mixture to completely cover (you may not need it all). Cool, then fold in the overhanging wrap. Chill for 2 hours, then top with thick cardboard cut to fit and weigh down with cans. Chill overnight until set, then keep in the fridge for up to 1 week. Turn out onto a board at the picnic, slice thickly and serve with mustard, pickles and radishes.