- 60g/2oz butter
- 1 onion, chopped
- 170g/6oz fresh white breadcrumbs
- 110g/4oz prunes stones removed, chopped
- 30g/1oz dried cranberries or cherries
- 4-5 sprigs fresh thyme, leaves only, chopped
- salt and freshly ground black pepper
- 1 free-range egg, beaten
- 4 carrots, halved
- 2 onions, chopped
- 4-5 sprigs fresh thyme, leaves only, chopped
- 1 pig's trotter, boned
- 300ml/½ pint chicken stock
- Preheat the oven to 190C/375F/Gas 5.
- For the stuffing, heat the butter in a frying pan and add the onion. Cook the onion in the butter until softened.
- Once the onion is soft, remove from the pan and add the breadcrumbs, dried fruit and the thyme leaves. Season with salt and freshly ground black pepper.
- Add the egg to the mixture, binding it together. Stuff the pig's trotter with the mixture and tie it together with butchers' string.
- For the pig's trotter, arrange the carrots, onions and thyme leaves in a lidded ovenproof dish. Place the trotter on top of the halved carrots and onions.
- Pour over the stock and cook in the preheated oven for 2-3 hours. If the dish looks like it's going too brown, cover with the lid and continue cooking. Serve hot.