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Cheese and ham hock toastie with pickles
Fruit and vegetables
1
carrot
, peeled and roughly chopped
2 sticks
celery
, roughly chopped
1
onion
, roughly chopped
1 bunch
thyme
1 tbsp finely chopped
chives
2 white
onions
, thinly sliced
2
courgettes
, julienned
Tins, packets and jars
100g/3½oz
plain flour
1–2 tbsp
plain flour
Cooking ingredients
1
bay leaf
1
star anise
1 tsp whole
black peppercorns
pinch
sea salt
300ml/10fl oz malt
vinegar
2 tbsp
mustard powder
1 tbsp black
mustard seeds
1 tsp
cumin
seeds
3 tsp
coriander seeds
1 tsp
turmeric
100g/3½oz
caster sugar
1
bay leaf
Baking and patisserie
4 slices
white bread
Dairy, eggs and chilled
100g/3½oz
gruyère
, finely grated
2 free-range
eggs
, beaten
200ml/7fl oz full-fat
milk
100g/3½oz unsalted
butter
Meat, fish and poultry
1
ham
hock
Other
150g/5½oz
béchamel sauce
200g/7oz
panko breadcrumbs
Back to recipe
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