With my glut of trotter gear in the fridge, I was itching to make a brilliant dish I had on a visit to the Spotted Pig when FH was cooking there - Pot roast bacon with trotter and prune, another recipe from his new book.
Once you've made your trotter jelly, putting this beauty together is a piece of piss. Sweat down two sliced onions ion a blob of duck fat, take about 1.5 lbs of smoked bacon loin (not sliced obviously) and sit that on top, 'sprinkle' about 3 cups of trotter gear around the bacon, add a glass of white wine, two handfuls of stone-in prunes, some of the prune juice (if, like me, you bought them in a jar!) and top up with stock. Saeson with black pepper, and bang the bugger in the oven for about 2 hours, keeping a lazy eye on it. That should give you plenty of time to get a couple of martinis on board.
Remove the bacon joint, slice it thickly and serve with the prunes and onion and the brilliant sauce.
Fucking delicious. The man's a genius.