Ingredients
| 2 bacon hocks (approx. 650g each) | |
| 4 large carrots, thickly sliced | |
| 1 onion, quartered | |
| 2 sticks celery, thickly sliced | |
| 1 small bunch parsley, stalks and leaves | |
| 2 bay leaves | |
| 3 sprigs thyme | |
| 1 teaspoon black peppercorns | |
| 1 litre dry apple cider or 500ml apple juice | |
| ½ white cabbage | |
| olive oil, to drizzle | |
| 4 cups frozen peas, thawed | |
| 100g parmesan, grated | |
| 1 clove garlic, sliced | |
| ½ cup mint leaves | |
| oat & barley bannock, to serve (see recipe) | |
| lemon wedges and aioli, to serve |
Bacon hocks are super tasty and a little goes a long way. The leftover cooking liquid makes a delicious base for dishes such as soup and risotto, and freezes well. Dry cider is best to use as it cuts through the bacon fat. I have based the bread on a Scottish style of bannock, a grainy quick bread cooked in a frying pan.
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Instructions
| 1. | Place the bacon hocks in a large saucepan and cover with water. |
| 2. | Bring to the boil then remove from the heat and drain well. |
| 3. | Place the hocks back in the saucepan and add half the carrot, along with the onion, celery, parsley stalks (reserve the leaves for later), bay leaves, thyme and black peppercorns. |
| 4. | Pour over the cider or juice. Top up with water to cover the hocks. |
| 5. | Bring to a simmer and cook gently for 3 hours until the meat is very tender. |
| 6. | Cool in the stock. Remove the hocks from the liquid and remove and discard the skin. |
| 7. | Pull the meat off the bones and discard as much fat and sinew as you can. |
| 8. | Shred the meat, put into an ovenproof dish and cover with foil, so it is ready to heat before serving. |
| 9. | Strain the stock and measure out 2 cups for the gravy. |
| 10. | This can be done a day or two in advance. |
| 11. | Heat the oven to 200°C or 180°C fan bake. |
| 12. | Cut the cabbage into 4 wedges, ensuring you have some core with each wedge to hold it together. |
| 13. | Put the wedges in a large colander and blanch by pouring boiling water all over the cabbage. |
| 14. | Place the wedges flat on a lined baking tray along with the remaining carrot slices, drizzle with oil and sprinkle with salt and pepper. |
| 15. | Roast for 15 minutes, turn and roast for another 15 minutes until tender and golden. |
| 16. | When cool enough to handle, slice the cabbage and carrot and toss together in another ovenproof dish. |
| 17. | Put the peas, parmesan, garlic and most of the mint and parsley leaves (save some leaves to garnish) in a food processor, add 1½ cups of the stock and blend to a sauce adding more stock if needed to make a gravy. |
| 18. | Pour into a small saucepan and set aside. |
| 19. | To serve, put the bacon and slaw in the oven at 180°C to heat through for about 10 minutes. |
| 20. | Heat the pea and parmesan gravy gently in a saucepan, stirring until gently bubbling then divide between six serving plates. |
| 21. | Top with the roast veges and bacon and the remaining mint and parsley leaves. |
| 22. | Serve with the oat and barley bannock, a squeeze of lemon or a dollop of aioli. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles