Ham Hock & New Potato Stew

A hearty helping of meat and veg in a deliciously light broth.

SERVES 4 ✱ 1 ham hock (about 850g/ 1.9lb), skin removed

✱ 500ml (16fl oz) medium- dry cider

✱ 2tbsp runny honey

✱ 2tbsp wholegrain mustard

✱ 30g (1oz) butter

✱ 1 onion or 200g shallots, peeled and sliced ✱ 450g (1lb) baby new potatoes

✱ 1 bay leaf

✱ 1 sprig thyme

✱ 250g (9oz) frozen peas

✱ Small handful each mint leaves and flat-leaf parsley, finely chopped

1 heat the oven to 180c/gas

4. put the ham hock in a pan that it just fits, cover with cold water, bring to the boil, then discard the water. Return the hock to the pan and pour in the cider, then top up with water to just cover. Bring to the boil and simmer very gently for

1 hr 15 mins. Remove the hock and sit it on a wooden board, reserving the liquor.

2 partially cut the ham

away from the bone, so the surface area is flattened out. Mix the honey with the mustard and rub all over the meat. put in a roasting tin and cook for 30 mins. Meanwhile, melt the butter in a large pan, add the onion or shallots and cook gently for 5 mins, then stir in the potatoes, bay leaf and thyme. season and cover with 700ml of the ham stock, bring to the boil and simmer gently for 15-20 mins. take the ham off the bone and add to the stew with the peas.

3 cook for 1 min, then lightly

mash a third of the veg in the pan to slightly thicken the stew. stir through the herbs, then serve.

PER SERVING: 520 cals, 20g fat, 8g sat fat, 38g carbs