Recipe Chris Erasmus Styling Raphaella Frame Photograph Simon Scarboro Ingredients: 10 cloves 1/2 cup coriander seeds 2T black peppercorns 4 whole allspice 5 bay leaves 1 pig’s head, washed thoroughly and all hairs removed (ask your butcher to do this) 2 pig’s trotters 1 smoked ham hock (Eisbein) 6 leeks, cleaned and washed 1 head of garlic 2 carrots 2 onions, halved a handful of parsley, chopped salt and milled black pepper 6 hard-boiled eggs, peeled 3T sugar 1T water 2 Granny Smith apples, cored and quartered 3T wine vinegar Directions: Place the cloves, coriander seeds, peppercorns, allspice and bay leaves in a piece of 15x15cm cheesecloth, and tie with string to form a parcel. Place the spice parcel, the pig’s head, trotters, hock, leeks, garlic, carrots and onions in a large pot. Cover with water and simmer over a low heat for four to five hours until the meat is tender. Remove the leeks as soon as they are soft (after about 20 minutes) and reserve. Strain off the liquid into another, clean saucepan and reduce the stock to one litre. Pick all the meat off the bones and place in a large bowl. Add the parsley, and salt and pepper to taste, and combine well. Line a 25x10x10cm bread tin or terrine mould with clingfilm, then place half of the meat mixture in the bottom, using the back of a spoon to compress lightly. Place the whole boiled eggs in the mould, layer braised leeks over them and top with the rest of the meat mixture. Pour the reduced stock into the mould, as full as possible, and refrigerate for 12 hours to set. When firm, slice into 2cm-thick slices. Place the sugar and water in a shallow frying pan and cook over a medium heat until it turns a light caramel colour. Add the apples and vinegar and cook until syrupy. Serve warm with the terrine. Serves 8 This recipe was originally published in the 2012 House and Leisure Food issue.