An inexpensive smoked ham hock is a powerful source of concentrated flavour that, given time, can provide two excellent meals. In this dish, the tender shredded meat is folded into a rich cheese and parsley sauce, then spooned generously over crisp potatoes and roasted cauliflower. Finished with fresh rocket for balance, this is cauliflower cheese with a modern, vibrant twist.

Preparation Time

Prep time: 30 minutes
Cook time: 1 hour 30 minutes
Total time: 2 hours

Ingredients

1 smoked ham hock
1 carrot, chopped into quarters
1 onion, chopped into quarters
1 bay leaf
500 g baby potatoes
1 cauliflower, broken into large florets
50 g rocket
Flaked sea salt
1 tablespoon oil, plus extra oil for frying

For the Sauce

2 tablespoons plain flour
50 g butter
1/2 litre milk
100 g strong cheddar, grated

Method

1. Place the ham hock, carrot, onion, and bay leaf into a large saucepan. Cover with cold water. If making pea soup as well, add 250 g dried marrowfat peas and finely dice the onion and carrot instead.
2. Bring to the boil, skimming off any scum that rises to the surface. Reduce to a gentle simmer and cook for 1 to 1.5 hours, or until the meat falls easily from the bone.
3. Boil the baby potatoes until tender. Drain and refresh under cold water to stop the cooking process. Cooling properly prevents them from becoming waterlogged or discoloured. Set aside.

Making the Sauce

4. Prepare the sauce while the ham cooks. The ham stock is not used here as its smoky flavour would overpower the dish. Use a heavy-bottomed pan to prevent scorching.
5. Melt the butter over medium heat and add the flour. Stir continuously with a wooden spoon to form a paste. Cook for about 1 minute until the mixture turns a light biscuit colour and develops a slightly chalky texture.
6. Remove the pan from the heat and add a small ladle of cold milk. Return to the heat and stir until it begins to bubble. Remove from the heat again and stir until smooth. Continue gradually adding milk in stages, ensuring each addition is fully incorporated before adding more. The sauce should reach the consistency of thick custard. You may not need all the milk, or you may need slightly more, depending on the flour.
7. Stir in the grated cheddar until fully melted and smooth. Taste before seasoning, as the cheese will add saltiness.
8. To prevent a skin forming, press clingfilm directly onto the surface of the sauce and set aside until ready to use.

Preparing the Vegetables

9. About 30 minutes before serving, slice the cooled potatoes fairly thickly. Place the cauliflower florets in a baking dish, drizzle with 1 tablespoon oil, sprinkle with salt, and roast at 180°C (Gas 4) for about 30 minutes, until golden brown and just tender.
10. Once the ham is cooked, remove it from the pan and allow it to cool slightly. Shred the meat from the bone using two forks.
11. When the cauliflower is nearly ready, shallow fry the potato slices in a little oil until golden and crisp.

Finishing and Serving

12. Remove the clingfilm from the sauce and stir in the shredded ham and chopped parsley. Reheat gently if needed.
13. Arrange rocket, roasted cauliflower, and crispy potatoes in bowls or on plates. Spoon the warm ham and cheese sauce generously over the top. Serve immediately while hot.