Hog's pudding with seaweed, potato terrine and mushroom ketchup

Preparation method

1. For the hogs pudding, preheat the oven to 100C/210F/Gas ¼. Fill a deep sided oven tray with water and place into the oven, bring up to heat. Place the sausages, pork, bacon and chicken with the egg, bread, and milk into a food processor and blend to a paste.

2. Heat a pan to a medium heat with a little oil, and add the shallot, garlic and leek, cook for two minutes then add the beef stock and cider. Cook on a simmer and reduce until a syrup texture. Remove from the heat and leave to cool.

3. When cool, place the syrup mixture into the food processor with the meat mixture and add the thyme, cumin, curry powder. Blend together and season with the salt and pepper. Lightly fold the cream through the mixture.

4. Place a third of the mixture into the centre of a large piece of cling film and spread out to a sausage shape about 25cm/10in long, roll it in the cling film, wrapping it very tightly and then tying it off at both ends, repeat with the other two thirds.

5. Place the sausages into the tray of water in the oven and cook for 30 minutes. Remove from the oven and set aside until needed.

6. For the potato terrine, preheat the oven to 200C/400F/Gas 6. Using four ramekins, layer the potatoes, alternating with the cheese, until all the ramekins are full. Bake in the oven for an hour.

7. Remove the potato terrines from the oven and place in the fridge to set with a weight on top (a jam jar or tin) until completely cool.

8. For the sauce, heat a splash of oil in a large frying pan, add the shallot, garlic, carrot, leek and apple and cook for two minutes. Add the cider and cider vinegar and reduce in volume until it begins to coat the back of a spoon, then add the lamb stock and reduce once more, down to sauce consistency.

9. For the mushroom ketchup, heat the oil and butter in a large saucepan and add the shallots and garlic, cook until soft then add the mushrooms, continue to cook until the mushrooms are cooked through. Add the cream, lime juice, coriander seed and seasoning then take off the heat. Place the mushroom mixture into a food processor and blend until smooth.

10. For the crispy eggs, place the vegetable oil into a heavy based, tall sided pan and bring up to 180C/355F, alternatively use a deep fat fryer. (CAUTION: hot oil can be dangerous. Do not leave unattended). Meanwhile, bring a pan of water to the boil and carefully place in the quails’ eggs, cook for two minutes, then remove from the water and set aside to cool. Once cool, peel the quails’ eggs.

11. Place the egg, flour and breadcrumbs into separate bowls and roll the quails’ eggs first through the flour, then the egg, and finally the breadcrumbs.

12. Place the eggs into the vegetable oil and deep fry for one minute. Remove from the oil with a slotted spoon and set aside on kitchen paper to drain.

13. For the seaweed, wash the seaweed in running water and leave to drain. Once it has drained, carefully place the seaweed into the same vegetable oil used for the eggs and fry for 30 seconds or until crispy, drain on kitchen towel and season with salt.

14. Just before serving, heat a frying pan to a medium heat and add the oil and butter for the potato terrine. Carefully remove the potato terrines from the moulds, they should remain solid, and quickly pan fry them top side down until they begin to brown.

15. To finish the hogs pudding, remove a sausage from the cling film, and cut off 8 diagonal slices 2cm/1in wide, heat the oil and butter in a frying pan and add the sausage pieces, fry on both sides until golden.

16. Place the potato terrine, golden side up, in the centre of a plate. Place two slices of hogs pudding on top and place the crispy eggs by the side, top with the seaweed. Place a spoonful of mushroom ketchup by the side of the terrine and finish by drizzling sauce all over.

Less than 30 mins preparation time

Over 2 hours cooking time

Serves 4