Lincolnshire chine

Serves 6-8

(Jason Lowe)

This is traditionally made with pork but we have been utilising some breasts and flanks of veal in the restaurants recently to make good use of the whole carcass – this is a great cold dish to make with these cuts. You can serve this with piccalilli, pickled vegetable, gherkins or just simply some mustard and crusty bread.

1kg breast or flank of veal, trimmed of any fat
1 onion, peeled and roughly chopped
12 black peppercorns
A few sprigs of thyme
10 cloves of garlic, peeled
About 1.5-2ltrs chicken stock to cover
50g chopped curly parsley (reserve the stalks)

The veal should be about 3cm thick, if not, cut it through with a sharp knife. Put the veal in a large saucepan with the other ingredients except the chopped parsley, cover well with the chicken stock, add a little salt, bring to the boil and simmer gently for about an hour.

Remove a piece and check if it's cooked and tender, if not, continue simmering until its tender. Leave the veal in the liquid and remove about 4-5 ladles and strain into another saucepan through a fine-meshed sieve. Boil until it's reduced to about a ladle.

Remove the veal from the liquid and pat dry with some kitchen paper. Line a terrine mould or loaf tin or something similar with clingfilm, then lay enough pieces of veal onto the base to cover, brush the veal with the reduced cooking liquor and scatter with a generous layer of parsley, add another layer of veal, brush again with the liquid and scatter with parsley again. Repeat until the mould is full just above the top. Fold the excess clingfilm over and weight the terrine with something heavy. Place in the fridge for 24 hours to set.