Stuffed pig's trotter

Ingredients

For the stuffing
60g/2oz butter
1 onion, chopped
170g/6oz fresh white breadcrumbs
110g/4oz prunes stones removed, chopped
30g/1oz dried cranberries or cherries
4-5 sprigs fresh thyme, leaves only, chopped
salt and freshly ground black pepper
1 free-range egg, beaten
For the pig's trotter
4 carrots, halved
2 onions, chopped
4-5 sprigs fresh thyme, leaves only, chopped
1 pig's trotter, boned
300ml/½ pint chicken stock

Method

1. Preheat the oven to 190C/375F/Gas 5.
2. For the stuffing, heat the butter in a frying pan and add the onion. Cook the onion in the butter until softened.
3. Once the onion is soft, remove from the pan and add the breadcrumbs, dried fruit and the thyme leaves. Season with salt and freshly ground black pepper.
4. Add the egg to the mixture, binding it together. Stuff the pig's trotter with the mixture and tie it together with butchers' string.
5. For the pig's trotter, arrange the carrots, onions and thyme leaves in a lidded ovenproof dish. Place the trotter on top of the halved carrots and onions.
6. Pour over the stock and cook in the preheated oven for 2-3 hours. If the dish looks like it's going too brown, cover with the lid and continue cooking. Serve hot.