Recipe: Springtime Pressed Chicken and Ham Hock Terrine – Thomas Robertson of The Coniston

As the seasons shift, our taste buds crave dishes that embody the fresh energy of spring while still delivering hearty satisfaction. Enter Thomas Robertson’s Pressed Chicken and Ham Hock Terrine, straight from The Coniston Hotel kitchen.

This dish is a delightful fusion of robust ham hock and tender chicken, lifted by the zing of lemon, the earthiness of thyme, and the crunch of pistachios. It’s a nod to the classic terrine tradition with a vibrant twist that perfectly captures the rejuvenating essence of spring. So, dive in and experience the best of both worlds with every flavourful bite!

Springtime Pressed Chicken and Ham Hock Terrine

Springtime Pressed Chicken and Ham Hock Terrine


For the Terrine

500g cooked ham hock, meat picked and finely shredded

500g chicken thighs, boneless, skinless, and poached

2 tablespoons Dijon mustard, for that tangy depth

Zest of 1 lemon, to bring a touch of spring freshness

2 cloves garlic, minced, for a hint of warmth

2 teaspoons fresh thyme leaves, chopped, for earthy undertones

100ml dry white wine, to add complexity

100g pistachios, shelled, for a nutty crunch

Salt and freshly ground black pepper, to taste

3-4 bay leaves, for their aromatic essence

1 Tbsp. Green Peppercorns, crushed, for a spicy kick


  1. Begin by poaching the chicken thighs in a bath of chicken stock seasoned with a pinch of salt. Cook until tender and fully done, about 15-20 minutes. Allow to cool, then shred the meat finely.
  2. In a large mixing bowl, combine the shredded chicken with the equally shredded ham hock. This blend of meats creates a harmonious base for our terrine.
  3. To this mixture, add the Dijon mustard, lemon zest, crushed green peppercorns, minced garlic, chopped thyme, and pistachios. Season with salt and pepper to your liking. These ingredients are chosen not just for their flavours but, for their ability to evoke the essence of spring.
  4. Pour the wine into the pan used for poaching the chicken, adding the bay leaves. Reduce by half to concentrate the flavour, then mix this liquid gold into your meat mixture. This step ensures our terrine is moist and bursting with flavour.
  5. Line your terrine mould or a suitable loaf pan with plastic wrap for easy removal. Transfer the meat mixture into the mould, pressing down firmly to eliminate air pockets and ensure a compact terrine.
  6. Cover and refrigerate overnight with a weight on top. This essential step allows the flavours to meld beautifully and the terrine to firm up, creating the perfect texture.

Chef’s Note: The magic of a terrine lies in its texture and flavour harmony. Taste and adjust the seasoning of your mixture before pressing it into the mould, keeping in mind that the flavours will deepen as the terrine sets.

Vibrant Spring Pea Salad

Introducing Thomas Robertson’s Spring Pea Salad, a celebration of the season’s bounty. Imagine crisp, sweet peas dancing alongside refreshing mint, all elevated by a chorus of assorted micro greens. It’s a delightful homage to the freshness and vitality of spring, served on a plate. So, join us in embracing the beauty of this season with each colourful, flavorful bite of this exquisite salad.


200g peas, defrosted to capture the essence of spring

A generous handful of fresh mint leaves, chiffonade for a burst of freshness

A selection of pea shoots & micro greens, for garnish, adding texture and depth

2 tablespoons extra virgin olive oil, for a smooth, velvety dressing

1 tablespoon lemon juice, to add a zesty brightness

Salt and freshly ground black pepper, to taste

Edible flowers, for a garnish that celebrates the beauty of spring


  1. In a mixing bowl, gently toss the peas and mint together. These ingredients are not just chosen for their flavours but for their vibrant colours and textures that embody spring.
  2. Dress the salad with olive oil and lemon juice, then season with salt and pepper to taste. This simple dressing enhances the natural flavours of the peas and mint without overpowering them.
  3. To serve, garnish with pea shoots, microgreens, and edible flowers. This not only adds layers of flavour and texture but also turns the salad into a visual celebration of spring.

Chef’s Note: This salad is a canvas for the season’s best produce. Feel free to add or substitute ingredients based on what’s fresh and available. The essence of this dish is its freshness and simplicity, making it a perfect starter or side for any spring meal.

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