Pork pie mayo

We made this at The Sandwich Shop with Salad Cream and it was insane. Now we do it in mayo too.

Put some little pork pies (3—4 from what I remember, or one large one) into a food processor and blend. And keep blending. We’re always cooking ham hocks so we splash half a ladle of liquid from the pan into the blender too to help everything get along. You could add a splosh of boiling water from the kettle or some heated up apple juice. The inimitable Claude Bosi used to do this at 2 Michelin starred Hibiscus (with apple juice and fish stock) as a sauce for scallops, and he definitely knows what he’s doing.