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Mix the double cream, egg and chives together in a medium bowl, and season with a generous grating of nutmeg, a pinch of salt and plenty of ground black pepper.
Divide the ham hock pieces and chopped potatoes between four ramekins, then top up with the egg and cream mixture. Will keep chilled for up to two days.
Heat the oven to 180C/160C fan/gas 4. Sprinkle over the grated cheese, then transfer the ramekins to a baking tray. Bake for 15-17 mins until golden and set with a slight wobble in the middle. Serve with crusty bread for dunking, if you like.