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Ham Hock and Spring Green Gratin
Ham Hock and Spring Green Gratin

Ham Hock and Spring Green Gratin

with Ham Hock Potato Salad

We love good Ham Hock and Spring Green Gratin and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans! The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows; Serving Size: 368g KJ:1134 Kcal:251 Fat:4 Sat Fat:1 Carb: 35 Sugar: 3 Protein: 20 Salt: 1

Allergens:
Milk
Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

8

Plain Flour

1

Leek

40

Pea Shoots

150

Sliced Spring Greens

200

Ham Hock

150

Closed Cup Mushrooms

80

Tenderstem® Broccoli

1

Garlic Clove**

2

Spring Onion

1

Lemon

1

Dijon Mustard

150

Creme Fraiche

(Contains: Milk)

40

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

1

KNORR Chicken Stock

700

Potatoes

Not included in your delivery

1

Olive Oil

100

Water

Nutritional information

Energy (kcal)550 kcal
Energy (kJ)2301 kJ
Fat32 g
of which saturates15 g
Carbohydrate44 g
of which sugars7 g
Protein31 g
Salt4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

Boil the Potatoes
1

Fill a large saucepan with water and bring to the boil. Chop the potato into 2cm chunks (no need to peel). When boiling, pop the potatoes into the pan and cook until just tender, 10-12 mins. TIP: The potato is cooked when you can easily slip a knife through. Once done, drain in a colander and set to one side. Keep the pan! Preheat your grill to high.

Get Prepared
2

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.

Cook the Filling
3

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.

Grill
4

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.

Dig In!
5

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!

Pack your Lunch!
6

To finish the salad, pop the broccoli, peashoots, spring onions, reserved potatoes and ham hock into a bowl. Gently toss together, then transfer to suitable containers. Mix the remaining mustard, a squeeze of lemon juice, a pinch of lemon zest and the olive oil (see ingredients for amount) together and pour into small containers. Refrigerate overnight. Dress the salad when ready to eat. Enjoy!

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