Ham Hock and Spring Green Gratin

Meanwhile, trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice widthways. Quarter the mushrooms. Peel and grate the garlic. Heat a splash of oil in a frying pan over medium-high heat. Once hot, add the mushrooms and stir-fry until starting to brown, 5-6 mins. Add the leek, cook for 2 mins, then add the spring greens and garlic to the pan. Cook until wilted, 2-3 mins, stirring regularly.

Once the greens have wilted, stir the flour into the pan. Stirring continuously, cook for 1 minute then pour in the water (see ingredients for amount), creme fraiche, stock pot and half the mustard. Stir until everything is well combined, slowly bring to the boil, then remove the pan from the heat. Keep 100g of ham hock for your lunch and gently mix the rest into the creamy sauce. Season to taste with a good pinch of salt and pepper. Preheat your grill to high.

Refill the saucepan with water and bring to the boil. Meanwhile, transfer the filling into a small ovenproof dish. Leaving two small portions of potato to the side, distribute the rest of the potato on top of the creamy filling. Sprinkle the Italian style grated hard cheese all over, then pop under the grill until golden and bubbling, 8-10 mins.

Halve the tenderstem® widthways. Once the water is boiling, add it to the pan and cook until tender, 3-4 mins. Meanwhile, trim and thinly slice the spring onions and zest and halve the lemon. When the broccoli is done, drain in a the colander and quickly run under cold water until cool. Set to one side, this is for your lunch! Time to eat. Once the gratin is ready, divide between your bowls. Dig in!