PIG TROTTER AND DANDELION SALAD

SERVES 6

45 MINUTES PREPARATION TIME

30 MINUTES CHILLING TIME

3 HOURS 30 MINUTES COOKING TIME

6 pig feet (trotters), prepared by the butcher

4 carrots, coarsely chopped

3 brown onions, coarsely chopped

1 leek (white part only), coarsely chopped

1 celery stalk, coarsely chopped

1 tablespoon coarse salt

Bouquet garni

50 g (1¾ oz/¹/₃ cup) skinless hazelnuts, toasted and coarsely crushed

50 g (1¾ oz) pistachios, toasted and coarsely crushed

1 French shallot, finely chopped

20 g (¾ oz) fresh ginger, finely grated

Salt and pepper

90 ml (3 fl oz) walnut oil

250 g (9 oz) fresh and crunchy dandelion leaves (order ahead from selected greengrocers)

2 tablespoons balsamic vinegar

THE TROTTERS

Put the trotters in a large saucepan of water with the carrot, onion, leek, celery, coarse salt and the bouquet garni. Bring to a simmer over a medium heat. Reduce the heat to low and simmer for 3 hours, or until the trotters are very tender and the meat is falling off the bone. Remove the trotters and vegetables and cool until lukewarm. Bone the trotters while still warm. Finely dice the meat, skin and vegetables and mix together.

THE SAUSAGES

Mix the hazelnuts, pistachios, shallot and ginger into the trotter mixture and season. Form into large sausages — how many will depend on the size of the slices you want at the end — and roll each tightly in plastic wrap, twisting the ends. Chill for 30 minutes, or until firm.

COOKING

Cut the sausages into 1 cm (½ inch) thick slices. Heat some walnut oil in a large non-stick frying pan over a medium–high heat. Cook the sausage slices in batches for 2 minutes on each side, or until browned. Serve immediately with the dandelion leaves dressed with balsamic vinegar and remaining walnut oil.