Ham Hock, Pea & Buttery Potato Salad

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

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

Meanwhile, combine the Dijon mustard with the cider vinegar and 3 tbsp [6 tbsp] olive oil

Season with a pinch of salt and pepper and give everything a good mix up – this is your dressing

Slice the sugar snap peas in half lengthways

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

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

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