Pudding and souse

Step 1: Check 2 pork trotters (pig's feet) for stray hairs and singe or shave them off, then scrub under cold running water. Put them and 1 ⅓ lb boneless pork shoulder in a large pot, cover with cold water and bring to the boil. Boil for 5 minutes, then drain and rinse the pot; this clears the scum.

Step 2: Cover the meat again with fresh water, add 2 bay leaves and 1 tbsp salt and simmer, partly covered, for 2 hours, until the shoulder is very tender and the trotter skin and meat slide off the bones.

Step 3: While the pork simmers, make the pudding. Squeeze some of the liquid out of 2 ¼ lb white-fleshed sweet potato in a clean cloth, then mix with 1 ⅜ oz butter, 3 spring onions, ½ onion, 1 tsp fresh thyme leaves, 1 tsp sugar, 1 tsp salt and ½ tsp ground black pepper.

Step 4: Butter a 1.5 litre pudding basin, pack in the mixture and smooth the top. Cover with buttered baking paper and foil, folded to make a pleat, and tie tightly with string.

Step 5: Stand the basin on a folded cloth in a large pan, pour in boiling water to come halfway up the side, cover and steam over a low heat for 1 hour 15 minutes, topping up with boiling water. It is ready when a skewer comes out clean and the top is firm.

Step 6: Lift out the cooked pork. Leave until cool enough to handle, then pull the meat and skin off the trotters and cut it and the shoulder into bite-sized pieces. Throw away the bones.

Step 7: Mix ½ cup lime juice, 2 cups cooled boiled water and 2 tsp salt in a bowl. Add 1 cucumber, 1 onion, 1 Scotch bonnet chilli and ⅓ oz fresh parsley.

Step 8: Let the pork cool to room temperature, no longer than 1 hour, then stir it into the pickle. Cover and chill in the fridge for at least 2 hours, until cold and sharp. Eat within 2 days, keeping it in the fridge.

Step 9: Turn the pudding out and cut it into thick slices; serve it warm or at room temperature next to the cold souse, with plenty of the pickle liquor spooned over.