FEATURED RECIPE

Marinated ham hock with pea velouté

Served with a spelt cobble roll

Winner of Best Starter on ITV’s Britain’s Best Dish 2011.

Whether you are looking for a quick and easy midweek recipe with shortcuts or a sophisticated dish for that special occasion or maybe you just love our British foods and enjoy cooking; you are sure to find what you are looking for.

Marinated Ham Hock

Preheat the oven to 140-160°C. Put the ham hock
into a large ovenproof pan and cover in cold water.

Bring it up to a simmer and then take off any scum
that has risen to the top. Add the carrots, celery,
leek, onions, peppercorns, coriander seeds,
mustard seeds and garlic. Bring it to a simmer and
then place in the oven to simmer for at least 3 hours.

The meat should be falling off the bone when it's
done.Take the hocks out of the pan and strain the
liquid, reserving enough to reduce down later.

Allow the hocks to cool for 45 minutes, or until you
can handle, and then pick out all the meat from the bones, flaking it into smaller pieces, and place into a large bowl. Season the meat and add the
chopped parsley, gherkins and capers.

Set aside.

Place the reserved strained liquid in a heavy based
saucepan and reduce it to about a third. Once
reduced add the sherry vinegar and combine. Add
the reduction to the meat mixture and combine well.

Place the mixture into small, tall chef's rings.

Spelt Cobble Roll

Preheat the oven to 245-260°C. Sift the flour,
baking powder and salt into a bowl.Rub in the
vegetable shortening until it forms floury breadcrumbs.

Chop the parsley and add. Add enough milk to make a sticky consistency and bring together to make a ball. Split into five even-sized rolls and place onto a greased and floured baking sheet. Bake in the oven for 10 minutes.

Wholegrain Mustard Butter

Allow the butter to come up to room temperature. Add the mustards and combine well. Rest in the
fridge to firm.

Pea Velouté

Melt the butter with the rapeseed oil in a pan over a gentle heat. Add the onion, leek and celery and
sweat for a couple of minutes or until the onion is translucent. Add the stock and bring to the boil.
Then add the peas and a pinch of mace and cook until tender – for approximately 5 minutes. Take off
the heat, add the milk and blend using a hand blender until smooth. Strain the mixture through a fine conical sieve into a clean pan, then add the liquid seasoning and lemon juice to taste.

Rocket Oil

Bring a pan of water to the boil. Drop the rocket in for 15-20 seconds to blanch and then refresh in ice water immediately. Dry off any excess water. Place in a mini food processor with the oil and blitz. Strain in a mini sieve and reserve the oil to drizzle into the pea velouté as a garnish.

To Serve

Place the ham hock (at room temperature) in the centre of a large, warmed dish. Surround the
ham hock with the pea velouté. Drizzle some of the rocket oil over the velouté.
Garnish with pea shoots. Serve with a spelt cobble roll and some of the mustard butter on the side.