A recipe from Nigel Slater, best served while the ham and potatoes are still warm.
Ingredients
- 1 kg smoked ham hock
- 8 black peppercorns
- 3 bay leaves
- 700 g cauliflower
- 500 g salad potatoes
- 70 g butter
- 100 ml double cream
- 40 g pea shoots
- 2 tbsp dill chopped
Servings:
Instructions
- Put the ham into a deep saucepan and cover it with cold water. Bring to the boil, add the whole peppercorns and bay leaves, and lower the heat to a simmer.
- Partially cover the pan with a lid, leave for an hour, then remove from the heat, keeping the ham in its cooking liquor.
- Put a large pot of water on to boil. Break the cauliflower into large florets and trim any young leaves and stalks. Add salt to the water, then the cauliflower and its leaves and cook for 15 minutes or until completely tender. For once, it should be on the soft side.
- Boil the potatoes until tender in deep, salted water. Remove the ham from its stock and tear into large pieces. Put the ham in a large mixing bowl.
- Drain the potatoes, slice them in half lengthways, then add them to the ham. Drain the cauliflower then reduce to a puree in a blender with the butter and cream. Season with a little black pepper.
- Add the puree to the ham and toss gently, then fold in the pea shoots and the chopped dill. Check the seasoning and transfer to a large serving platter or bowl.
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