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Spiced ham hock and soldiers with cucumber, mezcal and lime gazpacho
Fruit and vegetables
20g/¾oz flat leaf
parsley
20g/¾oz
fresh coriander
2cm/1in fresh
ginger
, peeled and chopped
5
garlic
cloves, peeled and chopped
1
scotch bonnet chilli
, de-seeded
5–6 fresh
thyme
sprigs
½
onion
, peeled and cut into wedges
1 medium white
onion
, thinly sliced
½
cucumber
, peeled, de-seeded and thinly sliced
2
scotch bonnet chillies
, thinly sliced
1
cucumber
, chopped
1 green
chilli
, chopped
3
limes
1 tbsp chopped
parsley
1 tbsp chopped
chives
½
avocado
, destoned, flesh removed and skin discarded
Tins, packets and jars
3 tbsp
yeast extract
Cooking ingredients
5–6 fresh
oregano
sprigs
300ml/10fl oz cold pressed extra virgin
rapeseed oil
1 heaped teaspoon
sea salt
1 small bunch
oregano
2
bay leaves
1 heaped tbsp green
seasoning
(see below)
5 pimento berries or
black peppercorns
5–8
coriander seeds
250ml/9fl oz white
vinegar
20g/¾oz caster
sugar
5g/¼oz
allspice
berries
5g/¼oz
black peppercorns
pinch
salt
Dairy, eggs and chilled
100ml/3½fl oz double
cream
250g/9oz unsalted
butter
Meat, fish and poultry
1kg/2lb 4oz unsmoked
ham
hock or gammon knuckles
Other
100ml/3½fl oz dark
rum
8 slices white sourdough
50ml/2fl oz mezcal
25g/1oz agave syrup
Back to recipe
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