Chicken and ham terrine, pickled girolles, tarragon mayonnaise and honey mustard dressing

Start the terrine the day before serving to allow time to set. Place the ham hock in a saucepan with the onion, carrot, bay leaves and garlic and cover with cold water. Bring to the boil and simmer for 4–5 hours, topping up the water occasionally to keep it submerged

Remove the hock (reserving 100ml of the cooking liquid for later) and set aside until cool enough to handle but still warm. Pick the meat into a bowl and set aside

Preheat oven to 160°C/gas mark 3

Take the whole chicken and rub over oil and sea salt. Place in a roasting tray and roast for 1 hour and 10 minutes, until cooked through

Leave to rest at room temperature. When cool enough to handle, strip away the skin and discard, pick the meat from the bones and place in the same bowl as the ham hock. Cover and set aside

Scrape the residue and any juices from the chicken roasting tray (use a little water to help loosen all the tasty bits) and place the mixture in a pan with the butter and the 100ml of ham stock. Bring to the boil

Soak the gelatine in iced water then squeeze out any excess moisture and dissolve it in the pan with the butter, stock and chicken juices. Set aside in a warm place

Add the chopped gherkin, shallot, tarragon and gelatine mixture to the bowl with the chicken and ham hock. Mix well until everything is well-combined

Mix well but try not to break down the meat too much as you want to see nice chunks running through the terrine. Season the mixture with a little malt vinegar, sea salt and freshly ground pepper

To shape the terrine, lay a large double layer of cling film flat on a work surface. Lay slices of the ham down the middle of the cling film, so there's a 15cm gap at either side of the ham slices. In the centre of the ham slices, add a large line of the ham and chicken mixture. Roll up the mixture inside the ham and cling film, holding the ends and rolling the mixture into a tight sausage shape. Tie off the ends of additional cling film so the mixture is sealed and refrigerate to set overnight

To make the mayonnaise, whisk the yolks in a large bowl and slowly trickle in the oils until fully incorporated. This needs to be done very carefully so the mayonnaise doesn't split

Mix in the lemon juice, vinegar, seasoning and mustard. Check the seasoning, add the chopped tarragon and refrigerate until required

Prepare the girolles by scraping just below the gills to the bottom of the stalk with a small knife. Lightly wash in warm water to remove any dirt and grit and drain on kitchen paper

Heat the water with the sugar, honey, vinegar and salt and bring to the boil. Remove from the heat, place the girolles in the liquid and cover with cling film to keep the heat in. Place in the fridge to pickle

To make the honey and mustard dressing, simply whisk together all of the ingredients

Prepare and wash the leaves in cold water and dry in a salad spinner or with a clean tea towel

To serve, unwrap the set terrine and using a very sharp knife, cut into slices. Place a round of terrine on each plate

Drain the girolles on some kitchen paper and dot around the terrine. Glaze each terrine slice with 1/2 tsp of the pickling liquor, add a grind of black pepper and a sprinkling of sea salt flakes

Add spoonfuls of the tarragon mayonnaise to each plate. Mix the salad leaves with 2 tbsp of the dressing, tossing to combine

Gently add the salad leaves to the plate to give colour, height and texture, with a few teaspoons of the dressing drizzle around the plate. Serve immediately