Soak the pig’s head in cold water overnight, changing the water three or four times.
In the morning put the head into fresh cold water with half a dozen bones if used. Bring to the boil and discard the liquor. Cover with fresh water a second time, bring to the boil again and simmer for 45 minutes.
Add the chicken, vegetables, herbs and seasoning to the pot and simmer for 30 to 40 minutes. When the chicken is cooked, carve and serve with slices from the cheek of the pig.
© 1988 Keith Floyd estate. All rights reserved.