Black pudding and pork terrine with quince jam and truffled Brussels sprout salad

Begin 2 days in advance by brining the pork shoulder. Toast the spices in a hot dry pan then add to a pan with the salt and 1 litre of the water. Bring to the boil to dissolve the salt, then remove from the heat and add the remaining water to cool the brine down. Once the brine is completely cool, submerge the pork shoulder and leave to brine in the fridge for 8 hours

Drain the pork and pat dry. Place in a vacuum bag and seal, then cook in a water bath at 96°C for 8 hours. If you don’t have sous-vide equipment, place the shoulder in an ovenproof pot with a lid. Cover with the 2 litres of chicken stock and cook in an oven at 100°C for 8 hours

After this time, the pork should be tender and falling apart. Pick the meat down and place in a large bowl

Sweat the shallots and garlic until soft and translucent, then cool and add to the bowl of pork along with the chopped herbs

Soak the gelatine leaves in cold water for a few minutes to soften. Meanwhile, gently heat the chicken stock. Drain and add the gelatine, stir until completely dissolved then pour over the pork mixture and mix to combine

Skin and slice the black pudding lengthways into long strips, then fry in a pan with a splash of oil for a few minutes on each side. Leave to cool

Line a terrine mould at least 2 litres in volume with a double layer of cling film (ensuring there is plenty of overhang), then begin layering up the terrine. Beginning with a layer of the pork mixture, packed down tight, you ideally want 3 layers of pork and 2-3 layers of black pudding. Once layered, wrap the top tightly with the overhanging cling film then leave to set in the fridge for 12 hours. Place a heavy weight on top to ensure an even set

To make the quince jam, peel the quince and cut into quarters. Place the peel in a pan with the water and simmer for 20 minutes, then strain

Make a dry caramel by placing the sugar in a pan over a medium heat and leave untouched until it melts into a nice golden caramel. Add the spices, zest, chopped quince, vinegar and peel-infused water and continue to simmer until the quince is soft and you have a jam consistency

Remove the spices, then blend into a smooth jam and transfer to a squeezy bottle or piping bag for plating

The sprout salad is coated in a loose truffle mayonnaise. To make this, blend the egg yolk, truffle, truffle juice and a pinch of salt until thick (about 1 minute). With the motor running, slowly drizzle in the oil to form an emulsion – if it starts to split, you can add a splash of cold water which should bring it back together. Taste and season

To serve, use a very sharp knife to slice the terrine into 10 slices. Dress the sprout leaves with some of the mayonnaise and stir through the chives, then place a spoonful of this alongside the terrine and top with hazelnuts. Finish with the quince jam on the side