G - Ham Hock, Pea & Buttery Potato Salad

Updated at: Thu, 17 Aug 2023 14:07:51 GMT

Step 1

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7 Boil a full kettle. Chop the waxy potatoes into large, bite-sized pieces.

Step 2

Add the chopped potatoes to a pot with plenty of boiled water and a pinch of salt and bring to the boil over a high heat. Once boiling, cook for 15-20 min or until almost fork tender.

Step 3

Meanwhile, combine the Dijon mustard with the cider vinegar and 3 tbsp olive oil. Season with a pinch of salt and pepper and give everything a good mix up – this is your dressing.

Step 4

Slice the sugar snap peas in half lengthways.

Step 5

Once the potatoes have been cooking for 15-20 min, add the shredded ham hock to a baking tray. Put the tray in the oven for 5 min or until warmed through and lightly crisped – this is your crispy ham.

Step 6

Once the potatoes are fork tender, add the sliced sugar snap peas to the pot with the potatoes and cook for a further 30 sec.

Step 7

Once done, drain and return everything to the pot with a large knob of butter and a pinch of salt – these are your buttery sugar snap peas and potatoes. Divide the seasonal salad between plates and top with the buttery sugar snap peas and potatoes. Sprinkle over the crispy ham, drizzle the dressing all over and season with a grind of black pepper. Enjoy!

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