Ingredients

• For the braise: 
• 2 small ham hocks
• 3 large rabbit legs
• 2 carrots (peeled and roughly diced)
• 1/2 head of celery, roughly chopped
• 2 onions, roughly chopped
• 2 bay leaves
• Black peppercorns (1 pinch)
• 1/2 punch parsley (stalks only)
• For the terrines: 
• 1/2 bunch of parsley, leaves finely chopped
• 2 banana shallots, finely chopped
• 2 carrots, cut into batons
• 2 bronze gelatine leaf, soaked in cold water
• 150g black pudding, good quality cut into strips
• Salt and black pepper

Method

1. Firstly soak the ham hock in the fridge overnight in cold water
2. The following day, pan fry the rabbit legs until they are golden brown. Place in a pot with soaked ham hock and all other ingredients for the braise and cover with water. Braise for 2 hours.
3. Remove the rabbit legs – the meat should be falling off the bone) and braise the ham hocks for a further 2 hours.
4. Once the ham is falling off the bone remove from liquor and cool, reserving the liquor for later.
5. Pick through the rabbit and ham meat keeping the pieces chunky, season lightly. Add the shallots and parsley to taste.
6. Place the black pudding strips on a baking tray and put in the oven with a little rapeseed oil and cook for 10 minutes at 180ºC. Set aside.
7. Take the prepared carrot batons and cook in 800ml of braising liquor, remove the carrots once cooked allowing to cool and reduce the liquor by half. Take off the head and add the soaked gelatine leaves. Set aside.
8. Oil a terrine mould and line with a double layer of cling film Place the rabbit and ham inside the terrine to halfway up the mould. Add the braised carrot batons and black pudding strips and cover with a little liquor.
9. Place the rest of the rabbit and ham in the mould, cover with the liquor and seal up the cling film. Push the mix into the mould, ensuring it’s firm, allowing the terrine to set overnight.
10. Once set, remove from the cling film, slice and serve with toast and piccalilli