Potted pig’s trotters recipe
 This makes a great snack for a special lunch or a starter for a dinner party. 2 pig’s trotters, from hind leg200ml/7fl oz white wine 3 celery sticks, chopped 1 onion, chopped2 carrots, peeled and chopped1 head garlic, cut in half 2 bay leaves 3 juniper berries small bunch fresh thyme 500ml/18fl oz chicken or pork stock 1 slice pork belly, cooked and chopped2 tbsp chopped fresh flatleaf parsley50g/1¾oz gherkins, choppedpinch Chinese five-spice powdersplash Worcestershire sauce 2 pig’s trotters, from hind leg 200ml/7fl oz white wine 3 celery sticks, chopped 1 onion, chopped 2 carrots, peeled and chopped 1 head garlic, cut in half 2 bay leaves 3 juniper berries small bunch fresh thyme 500ml/18fl oz chicken or pork stock 1 slice pork belly, cooked and chopped 2 tbsp chopped fresh flatleaf parsley 50g/1¾oz gherkins, chopped pinch Chinese five-spice powder splash Worcestershire sauce 4tbsp flatleaf parsley, leaves left whole½ banana shallot, thinly sliced 4tbsp flatleaf parsley, leaves left whole ½ banana shallot, thinly sliced 6 sourdough slices, grilled, to serve12 large capers on stalks, to serve 6 sourdough slices, grilled, to serve 12 large capers on stalks, to serve Method Place the trotters in a large saucepan with the wine, celery, onion, carrots, garlic, bay leaves, juniper berries, thyme, stock and water. Cover and simmer for 2 hours until the trotters are tender and falling apart. Remove when cool enough to handle and squeeze over the cooked garlic. Remove the bones from the trotters and chop all of the skin and meat. Place in a bowl and mix in the cooked pork belly, parsley, gherkins, five-spice powder and Worcestershire sauce. Place this mixture in ramekins in the fridge to set or serve straight away. To make the parsley salad, place the parsley and shallot into a small bowl along with the oil and mix. Spread potted pig trotter on the slices of grilled sourdough and serve with the large capers and parsley salad. Place the trotters in a large saucepan with the wine, celery, onion, carrots, garlic, bay leaves, juniper berries, thyme, stock and water. Cover and simmer for 2 hours until the trotters are tender and falling apart. Place the trotters in a large saucepan with the wine, celery, onion, carrots, garlic, bay leaves, juniper berries, thyme, stock and water. Cover and simmer for 2 hours until the trotters are tender and falling apart. Remove when cool enough to handle and squeeze over the cooked garlic. Remove the bones from the trotters and chop all of the skin and meat. Place in a bowl and mix in the cooked pork belly, parsley, gherkins, five-spice powder and Worcestershire sauce. Remove when cool enough to handle and squeeze over the cooked garlic. Remove the bones from the trotters and chop all of the skin and meat. Place in a bowl and mix in the cooked pork belly, parsley, gherkins, five-spice powder and Worcestershire sauce. Place this mixture in ramekins in the fridge to set or serve straight away. Place this mixture in ramekins in the fridge to set or serve straight away. To make the parsley salad, place the parsley and shallot into a small bowl along with the oil and mix. To make the parsley salad, place the parsley and shallot into a small bowl along with the oil and mix. Spread potted pig trotter on the slices of grilled sourdough and serve with the large capers and parsley salad. Spread potted pig trotter on the slices of grilled sourdough and serve with the large capers and parsley salad.