Ham hock & pistachio roll

• smoked ham hock↗2

  (about 3 kg total)

• carrots↗2

  roughly chopped

• onion↗1

  roughly chopped

• leek↗1

  top, if you have it, roughly chopped (optional)

• celery sticks↗2

  roughly chopped

• bay leaves↗2
• thyme sprig↗1
• cloves↗2
• allspice1

  berry

• apple cider vinegar↗1 tbsp tbsp

  plus a splash

• small pack parsley↗

  leaves chopped, stalks reserved

• shelled and toasted pistachio↗80g g
• Granny Smiths↗2

  apples

• shallot↗1

  thinly sliced into rings

• apple cider vinegar↗2 tbsp tbsp
• bag pork scratchings↗40g

  lightly crushed

• watercress↗1 bag of
• English mustard↗2 tbsp
• apple cider vinegar↗2 tbsp
• extra virgin rapeseed oil↗4 tbsp

  plus extra for brushing (optional)

Step-by-step instructions

1. 1

   To make the roll, place the ham hocks in a large pot and add all the ingredients except the chopped parsley (add the stalks) and pistachios. Cover with cold water, bring to a boil and simmer gently for 3‑4 hours until the meat is very tender.

2. 2

   Remove the hocks from the liquid, reserving 100 ml (save the rest to make a split pea or chunky vegetable soup), and let them cool just enough to handle – the hotter the ham, the easier it is to shred. If you have clean washing‑up or food‑preparation gloves, handling the hot hocks is easier. Pull the meat off the bone and shred it into another bowl, discarding any skin, large pieces of fat, gristle or cartilage. Add the pistachios, chopped parsley and the 100 ml ham stock to the ham, and drizzle a little more vinegar. Mix everything with your fingers.

3. 3

   Lay overlapping sheets of cling film on a clean work surface the size of an A3 sheet. Pile the mixture along the bottom edge of the film, leaving about 10 cm free on each side. Roll the ham in the cling film into a large, tight sausage shape, piercing with a skewer once or twice to release any air, then refrigerate overnight. It can be prepared up to four days in advance.

4. 4

   To make the dressing, place the mustard in a bowl and slowly whisk in the vinegar, then the oil, to create an emulsion. Transfer to a squeeze bottle if you have one. Using a small melon baller, scoop out apple balls, place them in a bowl with the vinegar, add the shallot rings and let sit a few minutes to pickle.

5. 5

   To serve, slice the ham roll diagonally, still in the cling film, into pieces about 2 cm thick. Remove the cling film, place the slices on plates and brush with a little rapeseed oil for shine if desired. Arrange a thin line of watercress along the other side of the plate and place three apple balls and some shallot rings on the watercress, then scatter chunks of crackers. Dot the plate with dollops of dressing and serve the remaining dressing on the side.