Traditional Brawn with Country House Pickled Onions

Brawn is usually made with a whole pig's head. We have chosen alternative ingredients but we have kept to the old time-tested method. At Beech Hill we store the brawn in little parfait jars which are really handy. It is ideal for a picnic or a light lunch with some crusty bread, soft-boiled organic eggs, gherkins and capers. Or as an alternative starter for your social get-together.

For the Brawn

1 ham hock

1 venison shank

1 lamb shank

Celery, leeks, onions, bay leaves, thyme, rosemary, peppercorns, celeriac, carrots.

Marinade the shanks for 24 hours in the veg and herbs - in the fridge.

Ham Hock

Boil the ham hocks until the meat is falling off the bone. Remove from heat and leave to cool in the water. Strain the water and set aside. Shred the meat off the bone into a large bowl.

Vegetables for garnish

¼ of a celeriac

¼ of a carrot

3 sticks of celery

¼ of a leek

Method

Remove shanks from the marinade and seal on all sides. Place in a deep oven-proof dish and add the dry marinade. Deglaze the pan with a glass of red wine and pour over the shanks. Cover with water and place in a preheated oven (165C) for 90 minutes or until the meat is falling off the bone. Remove from the oven and leave to cool. Take out the shanks, strain off the liquid and set aside. Shred the meat from the bones into bite-size pieces.

Reduce the liquid from the shanks and hock by half. Sweat-off the vegetables until soft. Pour on the liquid. Mix all the meat together with a tablespoon of horseradish. Place in the jar and pour the liquid over it. Leave to set and store in a cool place.

Serve as in our photograph.