(Serves 10)

2 to 3 kg oxtail
2 pigs’ trotters
200ml red wine
1 litre water
8 thin leeks
8 carrots
Gozo sea salt
Freshly ground black pepper

Gently simmer the oxtail, together with the pig’s trotter, red wine and water for three to four hours until tender. Separate the meat and cooking liquid. When cool enough to handle, remove all the bones from the meat.

Strain the liquid into a container and chill it as quickly as possible, in order to remove the layer of fat from the surface. You need at least 600g cooked meat, weighed off the bone, and 600ml cooking juices.

Cut the meat into small dice, removing any gristle. Trim and peel the vegetables, as necessary, and steam or boil until tender. Slice the carrots in half lengthways if they are thick.

Place some of the meat in the bottom of a wetted loaf tin, and arrange half the leeks and carrots on top, then more meat, the rest of the vegetables, and a final layer of meat. Season the cooking juices quite well, and pour over the meat. Chill until set, and then turn out and slice.

This terrine will also make a substantial first course, or a cold main course, if served with a lentil salad and salad leaves.