Ham Hock, Creamy Mustard Sauce & Garlicky Greens

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Boil a full kettle

Peel and roughly chop the potatoes and carrots then add them to a pot of boiled water with a pinch of salt and bring to the boil over a high heat and cook for 12-15 min or until fork-tender

Once cooked, drain and return to the pot, cover with a lid and set aside to steam dry

Re-boil half a kettle

Add the green beans to a pot with a pinch of salt and cover them with boiled water until fully submerged

Bring to the boil over a high heat and cook for 3-4 min or until tender

Once done, drain and rinse the green beans under cold water until cooled 

Return to the pot and set aside for later

Once the green beans are cooled, add the shredded ham hock to a baking tray and put the tray in the oven for 6-8 min or until beginning to lightly crisp

Tip: Add a couple of splashes of cold water to the tray to stop the from drying out!

Return the drained potato and carrot to a low heat with a splash of milk, a large knob of butter and a generous pinch of salt and pepper

Mash until smooth – this is your carrot & potato mash

Return the cooled beans to a medium heat with a large knob of butter

Once melted, add the roasted garlic paste and cook for 30 sec or until fragrant

Add the baby leaf spinach and a pinch of salt and pepper and cook for 2-3 min or until the spinach has wilted and the beans are warmed through – these are your garlicky greens

Add the crème fraîche and wholegrain mustard to a small pot and stir it all together 

Add the pot to a medium heat and cook for 2-3 min or until warmed through – this is your creamy mustard sauce