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Ham Hock and Spring Green Gratin

Ham Hock and Spring Green Gratin

with Ham Hock Potato Salad

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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:Cereals containing glutenMilkMustardSulphitesEgg

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 conflict 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.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 pack(s)


1 unit(s)


1 punnet(s)

Closed Cup Mushrooms

1 unit(s)

Garlic Clove

1 bag(s)

Sliced Spring Greens

8 grams

Plain Flour

(ContainsCereals containing gluten)

1 pack(s)

Creme Fraiche


1 pot(s)

Dijon Mustard

(ContainsMustard, Sulphites)

1 pot(s)

KNORR Chicken Stock

200 grams

Ham Hock

1 pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

1 pack(s)

Tenderstem® Broccoli

2 unit(s)

Spring Onion

1 unit(s)


1 bag(s)

Pea Shoots

Not included in your delivery

100 milliliter(s)


1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2301 kJ
Energy (kcal)550 kcal
Fat32.0 g
of which saturates15.0 g
Carbohydrate44 g
of which sugars7.0 g
Protein31 g
Salt4.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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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.


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!


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!