Ham Hock with honey, cloves, wholegrain pomme puree, and creamed leeks 

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  • Slice 2 carrots 
  • Peel and slice 2 onions
  • Slice 2 celery sticks
  • Bay leaves 
  • Peppercorns 
  • Star anise 
  • Coriander seeds 
  • White wine to deglaze 

When purchasing Pork ensure that you buy British, sustainable, free-range pork – not only for animal welfare but most importantly the British farmers, which rear and look after these animals.

1. In a large saucepan add a drizzle of olive oil, once the pan has began to lightly smoke add in your vegetables allow to softened and colour a little as this will help to impart flavour and depth to the stock. 

2. Once the vegetables have cooked through, deglaze with a little white wine. Once deglazed add in your aromats and allow to infuse – you want to cook out the alcohol from the white wine or otherwise this will taint the taste of cooking liquor. 

3. Before cooking your ham hock, wash the ham to remove any excess salt or debris. Ham hocks are known as a lesser cut of meat, also going by the name of pork knuckles. 

4.Place your Ham Hock onto the base of your vegetables this is also known as a trivet, this helps to impart the flavours into the ham hock whilst it is cooking. 

5. Cover with cold water and bring to the boil, then allow to simmer for 1 hour 15 minutes until the ham hock is cooked all of the way through; the way to tell, is that the bone should pull away with no resistance. 

6. Once the ham hock is cooked allow to cool in the liquor. 

7. You can keep the stock from the ham hock to make a delicious onion and bacon soup. 

For a pescatatrian option serve with a fillet of sustainable pan served Cod, once the fish is pan seared, baste with lemon thyme infused butter. 

Creamed Leeks and three corned garlic leaves:

  • 5 large leeks washed and trimmed – finely sliced 
  • 60 ml of double cream 
  • 2 teaspoons of wholegrain mustard 
  • Black pepper 
  • Pinch of sea salt 
  1. To begin place a medium sized pan onto a low heat. Add a dash of olive oil, once the pan is up to temperature add in your leeks and allow to sweat a little with the addition of sea salt and freshly cracked black pepper. 
  2. Once the leeks are cooked through and soft, add in your cream along with two heaped teaspoons of wholegrain mustard. 
  3. Allow the cream to reduce a little as this helps to coat the leeks. 
  4. Once the leeks are cooked through and ready, serve into a pre-warmed bowl. 
  5. Creamed leeks are a great addition to this dish as they are classic with both pork and pomme puree. 

Pomme Puree:

  1. Peel 800 grams of red ruby mashing potatoes, place into a medium saucepan and cover with cold water. So that the potatoes cook quicker and more evenly, ensure that you cut them into equal pieces and add a pinch of salt. 
  2. Place onto a high heat, once the pan has come up to a boil, reduce to a simmer and poach for 12 minutes, until they can be pricked with a paring knife. 
  3. Once the potatoes are cooked and ready drain and allow to steam, as this helps to ensure for a smoother silky pomme puree. 
  4. Return back to the pan add butter and milk, now mash until you have a smooth mash potato, for best results you can use a drum sieve as this helps to remove any lumps from your potato. 
  5. But don’t over work the potatoes are otherwise they will be gluey. 

To plate serve onto a pre-warmed artisan plate, begin with the pomme puree, then top with the creamed leeks and to finish add your ham hock and serve with a crisp glass of pinot. 

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