Pressed Terrine of Gloucester Old Spot Pig Cheeks, Smoked Ham Hock and Leek

This is one of my favourite starters: a terrine of pig’s cheeks, cooked slowly in duck fat, and poached smoked ham hock, served with home-cured pork jowl. The terrine has just a little jus to help it set when pressed and to keep it moist. This porcine lover’s delight is served with a pear purée, which helps cut the richness of the terrine, raw pear for texture and honeyed mustard seeds for a touch of heat. It is worth the wait for the home-cured jowl (which makes great bacon) and the Glouce