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Ham hock with potato and egg salad
Fruit and vegetables
2
carrots
, peeled and chopped
1
onion
, chopped
1 head of
celery
, chopped
1 head of
garlic
, chopped
1
leek
, trimmed and chopped
bunch of fresh
thyme
, roughly chopped
5 banana
shallots
, peeled and chopped
1 tbsp chopped fresh
parsley
handful of
watercress
, to garnish
500g/1lb 2oz baby
potatoes
, peeled
3 tbsp snipped fresh
chives
1
red onion
, thinly sliced
2
celery
sticks, thinly sliced
Tins, packets and jars
1.5 litres/2¾ pints
chicken stock
Cooking ingredients
2
bay leaves
150ml/5fl oz
white wine vinegar
6 tbsp
olive oil
2 tbsp
white wine vinegar
Dairy, eggs and chilled
4 free-range hard-boiled
eggs
(leave slightly runny on the inside), quartered
2 tbsp
crème fraîche
Meat, fish and poultry
2kg/4lb 8oz
ham
hock
Other
150ml/5fl oz
white wine
Back to recipe
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