Ham hock, cider and green peppercorn pie

4 HOURS + COOLING | SERVES 6 A LITTLE EFFORT

If you want to skip cooking the ham hocks, some butchers and supermarkets sell them ready-cooked at the deli counter.

ham hocks 1 large or 2 smaller (about 2kg in total)

bay leaves 3 peppercorns 1 tsp butter 75g leeks 2, halved, washed and chopped plain flour 3 tbsp cider 200ml double cream 200ml wholegrain mustard 2 tbsp green peppercorns 1 tsp, rinsed and finely chopped

flat-leaf parsley 1/2 bunch, chopped puff pastry block 300g egg 1, beaten • Put the ham hocks in a large pan with the bay leaves and peppercorns, and cover with cold water. Bring to a simmer then cook for 3 hours until the ham hocks are falling away from the bone. Scoop out and cool. Reserve 200ml of the cooking liquid.

• Strip the meat from the hocks in chunks, discarding the fat, bone and any gristle. • Heat the butter in a pan, then cook the leeks until soft. Sprinkle over the flour and stir, cooking for 2 minutes. Gradually add the cider, stirring until it is incorporated and there are no lumps. Simmer for 2 minutes, then add the reserved cooking liquid and the cream. Simmer for 3-4 minutes, then stir in the mustard, peppercorns and parsley. Tear the ham hock into bite-sized chunks and add it to the pan.

• Tip everything into a deep pie dish and leave to cool a little. Heat the oven to 200C/ fan 180C/gas 6. Roll out the pastry to the thickness of a £1 coin and use to cover the pie. Wet the rim of the dish to help it stick. Glaze with beaten egg and decorate with trimmings, if you like. Bake for 25-30 minutes or until golden and puffed. PER SERVING 693 KCALS | FAT 50.2G SATURATES 26.3G | CARBS 29.9G | FIBRE 2.7G PROTEIN 22.9G | SALT 3G