- 750g podded fresh pea (or use frozen)
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- 700g cooked ham hock (see tip, below), cooled and shredded
- large handful parsley leaves, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- bunch spring onions, sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- large handful watercress
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
For the dressing
Cook the peas in a large pan of boiling salted water for about 3 mins (or 1 min if frozen). Drain and run under cold water to stop them cooking. Whisk the dressing ingredients together with some seasoning until emulsified.
Mix the ham hock with the peas, parsley and dressing in a large bowl. Transfer the salad to a platter or spoon onto individual plates. Scatter over the spring onions and watercress just before serving.
Cooking ham hockPut 2 medium ham hocks (about 2kg) in a large roasting tin with 2 chopped carrots, 2 chopped onions, 2 chopped celery sticks, a few bay leaves, 1 tsp black peppercorns and 600ml water. Cover with foil and braise in the oven for 2 hrs at 160C/140C fan/gas 3 until the meat is tender. Leave until cool enough to handle, then shred the meat.