Pig’s head is typically British. Here we’ve combined it with smoked haddock: we’ve used pickled vegetables and a raw salad of carrot and radish, which adds crunch and texture. As you scrape the bottom of the plate, the terrine is so delicate that it lifts, with all the vegetables adding a crunch. The warm smoked haddock fritters explode in your mouth. You get heat, coolness, crispiness: it’s a great combination.