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A springtime favourite! Hock from our craft butcher in Newbury with mushy peas, fresh root veg and lots of parsely. Finish with a dollop of made mustard.

Cheap, hearty nosh.


Pork Hock with Root Vegetables and Mushy Peas (4 portions)
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250g dried marrowfat peas (cover with boiling water and leave to cool. Top up water and leave to soak in fridge overnight).
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1 pork hock: wash, remove bristles and cover with water. Bring to a rapid boil for five minutes, then rinse. If the water is salty, repeat up to two times.
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2 leeks
1 carrot
Ľ swede
1 stick celery (or Ľ celeriac—cut just before cooking or it will turn brown)
1 onion
1 bayleaf
1tsp whole coriander seeds
˝tsp carraway seeds
8 crushed black peppercorns
1tsp dried majoram
stalks from 1 pack parsley
splash Gherkin juice (or 1 cap white wine vinegar)

This would be my suggestion for stock ingredients, but they can be varied to taste. Gherkin juice is a secret tip from German peasant cooking.

Cut off the lower, white parts of the leeks and reserve. Clean and roughly chop the rest of the veg and arrang around the pork hock. ,i>just cover with water. If the hock is big, cover half-way up and turn every twenty minutes or so. Gently simmer for 2˝-3 hours.
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Reserve the liquid. Transfer the peas to a separate pan and pour over enough liquid to just cover (note that no salt is added at this stage). Simmer gently until they begin to soften (ca. 30 minutes).
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Cut the meat and skin from the bone (clean out the gristle) and and transfer to another pan. Discard the veg (or press them through a sieve into the remaining liquid, which will add texture and flavour).
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4 shallots
6-8 chanteray (small) carrots or 1 carrot, peeled and cut into even, 1 cm rounds
white parts of two leeks, ditto
Ľ swede, peeled and cut into even chunks
6-8 potatoes, ditto, or equivalent weight of baby potatoes
Ľ celeriac (cut just before adding to simmering water)
6-8 potatoes
˝ stock cube (chicken, pork or vegetable) or salt to taste
1 pack parsley, leaves only, finely chopped

Arrange around the meat and .just cover with the remaining liquid (any that is left over makes a good base for soups and gravy). Gently simmer for about Ľ hour, until the vegetables are al dente to the tip of a knife. Do not overcook as the vegetables will have the best flavour just before they start going soft.

Meanwhile, reheat the peas, drain off all the liquid (there shouldn't be much; it can be added to the stew) and mash, seasoning with salt and ground white pepper. Stir in half the parsley.

Serve the stew with a bit of the cooking liquid and a dollop of mushy peas, scatter over the remaining parsley over the dish and pass around some made mustard.

Grilled Tomato Salad with Vidalia onions and Sweet Corn


Serves 10 people

Ingredients

For the Salad
4 pounds firm heirloom
tomatoes
2 large sweet onions, like
Vidalia or Maui
4 ears of sweet corn,
shucked
1 bunch fresh basil
2 tablespoons olive oil
Salt and pepper to taste

For the Croutons
1 small Pullman loaf
? cup olive oil
1 teaspoon salt
1 teaspoon cracked black
pepper
1 tablespoon fresh thyme,
chopped

For the Vinaigrette
? cup unseasoned rice
vinegar
3 tablespoons Dijon
mustard
2 tablespoon honey
10 drops Tobasco sauce
1 cup extra-virgin olive oil
Salt and pepper to tasteFor the Fried Leeks
2 cups vegetable oil
1 bunch leeks, white part
only
1 cup cornstarch
1 cup all-purpose flour
2 teaspoons salt



Instructions

For the Salad
Bring a large pot of water to a boil (to cook the corn). Preheat your grill until it’s very hot. Slice your tomatoes into 1 inch thick rounds. Slice your onions into 1 inch thick rounds. Toss the tomatoes and onions with a little oil, salt and pepper. Boil your corn for 3 minutes then remove from the water and brush with a little oil, salt and pepper. Clean and pick the basil leaves and set aside.

Begin grilling each of the three vegetables. The tomatoes won’t take very long; you’re just looking for a touch of char on them. The onions and corn can go a bit longer or until they have a decent amount of blackened color. When they’ve finished cooking, chop the onions and tomatoes into smaller bite sized pieces and slice the corn off the cob. Transfer all to a bowl and toss in half of the fresh basil.



For the Vinaigrette
In a bowl, combine the rice vinegar, mustard, honey and tobasco. While whisking, slowly drizzle in your olive oil until emulsified. Season with salt and pepper to taste.

For the Croutons
Dice your bread into large bite sized cubes. Chop the thyme. In a large bowl, toss your bread cubes with the ? cup of olive oil and sprinkle with chopped thyme, salt and fresh cracked black pepper. Preheat a large saute pan until very hot. In small batches, add your bread cubes to the dry saute pan and cook until golden and toasted on all sides. Reserve for service.

For the Fried Leeks
In a medium saucepot heat oil to 350°F. Clean and julienne leeks. Mix cornstarch and flour together. Dust leeks in flour/cornstarch and fry in small batches until golden brown, about 30 seconds. Drain on a paper towel, season with salt.

To Serve
Gently toss the grilled veggies with the vinaigrette and arrange on a plate with some of the croutons. Top with more fresh basil and fried leeks.

Special Equipment
Grill
Spider
Serrated knife
Whisk