1 large bunch parsley, leaves chopped, stalks bruised
3 boar hocks, cured, smoked (or substitute ham hocks)
2 stalks celery, each cut into 4 pieces
1 onion, quartered
2 carrots, peeled, each cut into 4 pieces
2 cloves garlic, crushed
6 allspice berries
4 cloves
2 fresh bay leaves
150g whole shelled pistachios
150g whole dried prunes
1 shallot, finely diced
2 tablespoons capers, roughly chopped
10 cornichons, finely diced

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1.Preheat the oven to 160°C.
2.In a large casserole, put the parsley stalks (not leaves), boar hocks, celery, onion, carrots, garlic, allspice berries, cloves and bay leaves.
3.Add enough water to submerge the hocks – so the casserole is about three-quarters full.
4.Cover with a lid and place in the oven for 4-5 hours, until the meat falls away from the bone.
5.Remove the hocks from the liquid and cool.
6.When the hocks are cool enough to handle, peel the skin from the meat and remove the bone (you can save the bone for making richer soups, stews, sauces and braises).
7.Break the meat into chunks and put in a large mixing bowl.
8.Strain the vegetables from the stock and discard.
9.Put about 300ml stock in a pan and reduce by half – keep tasting to make sure it doesn’t get too salty (you can reserve any remaining stock for a pea and ham soup, or future boar braises).
10.Add the pistachios, prunes, shallot, capers, cornichons and remaining parsley to the mixing bowl containing the hock meat and mix.
11.Add the reduced stock – the liquid shouldn’t be visible, but if you press the meat with the back of a spoon, the spoon should fill with stock. Add more if needed.
12.Line a cast-iron terrine mould with plastic wrap and pack the meat mixture into the mould.
13.Cover the terrine with plastic wrap and weigh it down with something heavy (another terrine mould is ideal).
14.Chill for at least 6 hours, preferably overnight.
15.To serve, turn out the terrine and remove the plastic wrap.
16.Slice into 1.5cm portions. Serve with mustard, cornichons, red onion marmalade and toast.

Recipes & food styling Dariush Lolaiy / Photography Tony Nyberg

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