• Hugh Fearnley-Whittingstall
• The Guardian, Saturday 16 December 2006 23.57 GMT

2 pig’s trotters, each chopped into 3 or 4 pieces
A 1kg unsmoked ham hock
300g fatty pork belly
2 small onions, roughly chopped
2 sticks celery, chopped
2 large carrots, peeled and chopped
2 cloves garlic, peeled
4-5 sprigs fresh thyme
2 bayleaves
1 large glass white wine
1 tsp redcurrant or crab apple jelly
Salt and freshly ground pepper

Wash the trotter pieces under cold running water, then place in a medium-sized, heavy pan, along with the hock, belly, vegetables and herbs. Pack everything in as well as possible, then pour in the wine and enough cold water to cover. Place over a medium heat and bring to a simmer. Skim off any scum that rises to the surface, turn down the heat to its lowest setting, then simmer as gently as possible for an hour and a half.

Remove the hock and set aside to cool. Continue to cook the trotters and belly for a further hour and a half, or until the trotters are tender and the skin falls away from the bone. Remove the meat and set aside.

Strain the cooking liquid through a sieve lined with muslin or a clean tea towel into a clean pan. Bring to the boil, reduce by three-quarters, then stir in the fruit jelly. Taste and adjust the seasoning as required.

Pick all the skin and meat from the trotters, and the meat from the hock and belly, chop roughly into pieces about 1cm square and put in a bowl. Pour over the reduced cooking liquid, stir and check the seasoning again. Pack into a terrine (or several ramekins or a medium pudding basin), place a weight (or weights) on top, then leave until completely cool. Chill for at least a few hours to set before serving (ideally a day or two).

Serve with crusty bread, pickles and mustard. Or, to make this into a top-notch party piece, serve with a salad of puy lentils, cooked until al dente and tossed while still warm with a mustardy vinaigrette and lots of coarsely chopped parsley.