Baked Ham Hock Nests

• heavy cream250 ml
• egg↗1

  beaten

• chives

  finely chopped

• nutmeg

  generously grated

• smoked pork hock↗100 g

  sliced

• canned potatoes↗150 g

  cut into smaller pieces if large

• cheddar↗60 g

  grated

• crusty bread↗

  for serving

Step-by-step instructions

1. 1

   In a medium bowl, whisk together the heavy cream, beaten egg, and finely chopped chives, then season generously with grated nutmeg, a pinch of salt, and plenty of freshly ground black pepper.

2. 2

   Arrange the sliced smoked pork hock and the cut potatoes in four clay pots, pour the egg‑cream mixture over them. After that you may refrigerate for up to two days.

3. 3

   Preheat the oven to 180 °C (160 °C for convection, gas 4) or, if using an air‑fryer, to 180 °C. Sprinkle the pots with grated cheddar, transfer them to a baking tray (for the oven) or to the air‑fryer basket. Bake for 15–17 min in the oven or 7–10 min in the air‑fryer, until the top is golden and the centre remains slightly soft. Serve with crusty bread for dipping.

4. 4

   Enjoy the warm, aromatic dish, perfect for festive gatherings.