Ingredients
2 ham hocks
2 carrots, finely diced
1 onion, finely diced
3 sticks of celery, finely diced
½ head of garlic (cut across the equator)
1 tsp picked thyme leaves
500g new potatoes, washed
2 tsp chopped tarragon
4-5 varying colour leaves of savoy cabbage, washed and tough stalk removed
1 tbsp olive oil
lobe of foie gras, sliced into 1cm/½in wide pieces
salt and pepper

Method
1. Place the ham hocks in a large pan and scatter the carrot, onion, celery, garlic and thyme over. Cover with water and a tight fitting lid. Bring to the boil and reduce to simmer for 2 ½-3 hours until the meat is tender and falling from the bone. Remove the ham hocks and strain the liquid through a fine sieve into a clean bowl. Leave to the liquid to cool. When the ham hock is cool enough to handle, carefully remove the meat in large chunks.
2. Meanwhile, cook the new potatoes for 10-15 minutes until tender, peel and crush when cool. Season well and stir the tarragon through.
3. Blanch the cabbage leaves in boiling salted water for 1-2 minutes until just tender. Drain and dry well.
4. Heat the olive oil in a medium frying pan and gently fry the foie gras slices for 1-2 minutes each side to just seal.
5. Line a 1.1L/2pt terrine mould with cling film and then with the prepared cabbage leaves, leaving the excess of each hanging over the edge. Starting with the ham, alternatively arrange the ham, foie gras and potatoes in layers, seasoning between each one. Pour a little of the reserved cooled liquor in with each layer, pressing down each time.
6. Fold the excess cabbage leaves and then cling film over the top to enclose. Sit a piece of cardboard to fit on top and then stand a heavy weight (like cans of beans) on top to press down on the terrine. Refrigerate and leave over night until set.
7. Carefully take the terrine out of the mould, remove the cling film and turn the terrine upright on a long serving platter. Slice into 1cm wide pieces and serve.