Serves: Makes 2kgFantastic on a piece of fresh bread or hot toast, rillettes give you a glimpse of why the French are so happy!

1⁄2 pork shoulder
2 teaspoons fennel seeds, roasted
2 pinches of chilli flakes
1 teaspoon salt
3 cloves garlic, peeled
50ml olive oil
2 cups parsley, finely chopped
1&1⁄2 cups baby gherkins, finely chopped
1 cup capers, well rinsed and finely chopped
3 small red onions, finely chopped
salt and pepper

Preheat oven to 200°C. Score pork skin with a sharp knife and place in an oven tray. In a mortar and pestle crush fennel seeds, chilli flakes and salt. Add garlic and grind to a fine paste. Add olive oil and muddle with the pestle to combine. Rub the mixture into the skin and flesh of the pork and roast for 30 minutes.

Remove pork from oven and reduce heat to 150°C. Cover pork with aluminium foil and return to the oven for a further 2 hours or until the meat falls apart easily. Allow to cool completely. Remove skin and any excess solid fat, saving any cooking juices and liquid fat.

Shred pork with your fingers and place in a large stainless steel bowl. Add cooking juices and half the rendered pork fat. Add parsley, gherkins, capers and red onion and mix together well. Adjust seasoning and press into a terrine mould or an airtight container. Tip the remaining liquid fat on to the top of the rillettes to seal. Rillettes will keep for several weeks if unexposed to the air.

Serve with baby gherkins, salad greens and crusty bread.