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- HELENA BUSIAKIEWICZ

Baked ham hock pots

SERVES 4 PREP 10 mins COOK 20 mins EASY

250ml double cream

1egg, beaten large handful of chives, finely chopped generous grating of nutmeg

100g cooked ham hock, chopped

150g canned potatoes, cut into smaller chunks if large

60g mature cheddar, grated crusty bread, to serve

1 Mix the double cream, egg and chives together in a medium bowl, and season with a generous grating of nutmeg, a pinch of salt and plenty of ground black pepper.

2 Divide the ham hock pieces and chopped potatoes between four ramekins, then top up with the egg and cream mixture. Will keep chilled for up to two days.

3 Heat the oven to 180C/160C fan/ gas 4. Sprinkle over the grated cheese, then transfer the ramekins to a baking tray. Bake for 15-17 mins until golden and set with a slight wobble in the middle. Serve with crusty bread for dunking, if you like.

GOOD TO KNOW gluten free PER SERVING 467 kcals fat 43g saturates 25g. carbs 6g sugars 1g fibre 0.5g protein 13g salt 1.3g