Ingredients

4 pigs trotters, soaked in brine overnight
1 ham hock
English mustard
1 bunch curly parsley, chopped.
1 bulb garlic
Bouquet garni
Flour
Breadcrumbs
1 egg, beaten

Method

• Wash off brine and cover trotters with water, add chopped onion, 2 chopped carrots, a bulb of garlic and bouquet garni. Bring to boil and skim. Simmer for a further 3 hours until meat falls off bone.

• After one hour of cooking, add the ham hock and cook for a further 2 hours. Remove from pot, lay all the meat on a tray and separate fat, gristle, meat and bones.

• Shred ham hock off bone, mix with nuggets of trotter meat, add a little gristle, half of the fat and mix with mustard and parsley.

• Line out the four trotter skins and spoon in the ham mix. Roll each trotter in to the shape of a ballotine and refrigerate.

• When cold, cut each ballotine into quarters length ways, then cut in to even sized pieces, size of a thumbnail.

• Dip in to flour, beaten egg and breadcrumbs. Deep fry until crispy and serve with beetroot relish, watercress and jamón serrano.