2 x 500g/1lb 1oz ham hocks
1 onion, halved, each half studded with 3 cloves
3 shallots, peeled
4 carrots, halved lengthways
4 cloves garlic, peeled
½tsp ground ginger
2 tsp white peppercorns
1 tsp chicken bouillon powder
1 strip dried orange zest
3 litres/5½ pints water
1 litre/2 pints chicken stock
For the ham hock, place all of the ham hock ingredients into a large heavy-based pan and bring to the boil. Reduce the liquid temperature to 80-90C/175-195F (use a digital thermometer to check the temperature) and simmer, covered, for 4-6 hours, or until the ham hock is very tender.
Remove the ham hocks from the pan. Cut off the skins and reserve to make crackling. Take the meat off the bone, then shred the meat into a bowl with a fork. Set aside.
Pass the ham hock cooking liquid through a sieve into a jug and reserve for cooking the pease pudding. Remove the carrots from the sieve and finely chop. Discard the remaining strained ingredients.
Mix the chopped carrots together with the picked, shredded ham and season, to taste, with salt and freshly ground black pepper. Lightly oil four 7cm/3in chef's rings and pack in the ham and carrot mixture, then chill in the fridge, covered with cling film, for eight hours.
For the pease pudding, drain the soaked split peas and place into a pan. Pour over the reserved ham hock cooking liquid and bring to the boil. Skim off any scum that rises to the surface, then reduce to a simmer and season, to taste, with salt and freshly ground black pepper. Simmer for 35-40 minutes, or until the peas are tender. Strain through a fine sieve, then leave the peas to drain in the sieve for ten minutes. Reserve two tablespoons of peas for the garnish.
Blend the peas in a food processor until smooth. Stir in the walnut oil and tarragon vinegar, then season, to taste, with salt and freshly ground black pepper.
Spoon the mixture into a muslin cloth, twist and tie up the ends and leave to hang over a bowl for at least eight hours to remove excess moisture.
For the parsley jelly, place the lemon juice into a small, non-reactive pan with the caster sugar and simmer, stirring frequently for 6-8 minutes, or until the liquid has reduced by half. Add the agar-agar and cook at 110C/230F for 1-2 minutes (use a digital thermometer to check the temperature). Remove the pan from the heat, then squeeze the gelatine dry and whisk the softened gelatine into the mixture.
Pass the jelly mixture through a fine sieve into a small container, stir in the finely chopped parsley and cover with cling film. Place in fridge to chill for two hours, or until set.
Preheat the oven to 200C/390F/Gas 6.
For the crackling, scrape off the excess fat from the underside of the reserved ham hock skin until the skin is very thin. Place in between two sheets of baking paper set on a baking tray, then place another heavy baking tray on top. Weigh down to flatten.
Roast the skin in the oven for 10-20 minutes, or until golden-brown and crisp. Remove from the oven and while the skin is still warm, slice the skin into triangles, then leave to cool completely.
To serve, lightly warm the chef's rings to loosen the ham hock mixture, then place a ham hock round on each of four serving plates. Scatter some of the reserved yellow split peas around the plate. Using two spoons, shape the pease pudding into quenelles, and place one on each of the plates, next to the ham hock. Cut the jelly into 2cm/1in squares and arrange three pieces around on each plate. Lightly dress some salad leaves with olive oil and lemon juice and arrange on the side of the plate.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.