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Ham hock terrine with gluts and gluttony

This week we have a guest blog from Kathy from gluts and gluttony who is a personal cook, kitchen gardener & food blogger. She writes about the food she harvests from her vegetable patch and what she does with it in her kitchen.  She also cooks seasonal, local food for private dinner parties.  I’ve tried her food – it’s amazing.

We meet though the power of twitter and, after many emails, decided that if I send her some of our ham hock and smoked apple chutney, Kathy would come up with some winter warmers for you all to enjoy, I tried both dishes at home last night. you won’t be disappointed.

Here goes our first guest blog from Gluts and Gluttony.

Thank you Kathy.



Comforting Lunch Recipes for Frustrated Kitchen Gardeners


A dank and dirty February is torment to kitchen gardeners. Seed catalogues have been thumbed, greenhouses scrubbed and all are itching to get planting for the new season. But instead of carefully nurturing a small army of seed trays, most, me included are stuck inside watching potatoes chitting on a rain-spattered windowsill.


There’s only one solution: comfort food. And with little to sustain us in the veg garden, I turn to the lovely Ross and Ross Food for some preserved goodies that will make a lunch guaranteed to warm the cockles.


Ham hock terrine with a crispy soft boiled eggham hock terrine, Ham hock terrine with gluts and gluttony




2 large eggs

2 tbsp plain flour

1 handful breadcrumbs (Panko if you can find them)

1 Ross and Ross ham hock terrine

A few salad leaves

Around 500ml flavourless oil for frying


Boil 1 egg in salted water for 6 minutes exactly before plunging into a bowl of cold water to stop it cooking. Once cool enough to handle, peel the egg. Beware! It will be soft so peel with the gentle fingers of an angel or it’ll crack. I find doing this underwater helps as well.


Next, prepare 3 bowls in a line: the first with the flour in it; second with the other egg, lightly beaten and third, the breadcrumbs. Coat the peeled egg in flour, then in beaten egg, then in breadcrumbs to create a crust. Again, think gentle thoughts, this is delicate work.


In a pan, or deep fat fryer, heat the oil to 160oC and pop the coated egg in to cook for 2-4 minutes or until golden brown. Take care, hot oil is nasty stuff so take all necessary precautions.


Once golden, drain the egg on kitchen paper before slicing in half and serving with a slab of ham hock terrine.


Cockles warmed.


Un-Welsh apple rarebit with apple chutney ham hock terrine, Ham hock terrine with gluts and gluttony




1 tbsp butter

1 heaped tbsp plain flour

50-100ml medium dry cider

50g cheddar cheese, grated

½ tsp English mustard

½ apple, finely chopped

1 slice bread


Melt the butter in a saucepan then add the plain flour and combine to make a roux. Cook for 1-2 minutes stirring all the while. Slowly add the cider to the roux bit by bit until you have a smooth, thick paste. Turn the heat down and add the cheese, mustard and season to taste.

Once the cheese has melted, remove the mix from the heat and stir in some chopped apple.

Smear the mix on a slice of bread. Don’t be shy, really load it on. Then grill until golden and serve with a dollop of apple Ross and Ross chutney on the side.

Pure comfort.

If you want to read more from Kathy,

So readers get cooking.

Till next week…..

Ross W