700g cooked ham hock (see tip, below), cooled and shredded
large handful parsley leaves, chopped
bunch spring onions, sliced
large handful watercress
7 tbsp cold-pressed rapeseed oil
2 tbsp cider vinegar
3 tsp English mustard
Cooking ham hock
Put 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.
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