For as long as I have known him I have heard John talk about a dish that he ate in the UK more than 2 decades ago prepared by Marco Pierre White. Yesterday he cooked a dish that was loosely based on that dish and a recipe by Pierre Koffmann. There were many steps including careful butchering, a 24 hour stock and slow cooking the stuffed pigs foot. He filled the pigs trotter with olive oil mashed potatoes, it looked fantastic and I am told it was delicious.