INGREDIENTS

(serves four)

1 onion, diced
2 carrots
2 celery sticks
2 cloves garlic
1 bay leaf
Sprig of thyme
2 soaked ham hocks
Chicken stock to cover
1 heaped teaspoon arrowroot
1tbs wholegrain mustard
700g colcannon (potato and cabbage cakes)
Fried leeks to garnish

METHOD

Sauté the onion, carrots, celery and garlic. Add the herbs, hocks and stock. Simmer for 2-3 hours until very tender, adding more stock as necessary. Take out the hocks, remove the fat, and portion. Strain the liquid, pass through muslin and return to a pan. Thicken with arrowroot then return the hocks to the liquid. Add the mustard. Serve on a bed of colcannon and garnish with fried leeks.