Method:

Start by preparing the hock. Soak the ham in cold water for 8 hours

• 2 ham hocks

Place the ham hock, thyme and star-anise in a vac pac and cook in a water bath for 8 hours at 85°C

• 3/4 oz of thyme
• 4 star anise

Once cooked, remove from the bag, taking care not to spill the liquid and set aside. Once cooled take the meat off the bone (saving the skin for the crackling) and mix with 8 teaspoons of the cooking stock left in the vac pac bags. Reserve 100ml of the cooking liquid for the ham jelly and 50ml for the ham espuma

Roll out a large piece of cling film on a work surface. Lay the mixture out in a line on top of the cling film and tightly roll to create a ballotine, twisting the ends when firmly wrapped. Leave to set in the fridge overnight

To pickle the shallots, bring all ingredients apart from the shallots to the boil in a pan, remove from the heat and allow to cool. Slice shallots into thin rings and separate into individual rings. Soak the shallots for 24 hours in the solution and refrigerate

• 3 1/2 oz of banana shallot, peeled
• 3 1/2 oz of sugar
• 3 1/2 fl oz of white wine vinegar
• 1 sprig of fresh thyme
• 1 sprig of rosemary
• 1 bay leaf

For the jelly, pass the 100ml of reserved ham hock cooking juices through a muslin cloth into a tray and keep in the fridge until set. The natural proteins from the hock will set the jelly without any additional setting agents

Once set, carefully dice into perfect squares and keep in containers until needed

For the crackling, removed as much fat from the reserved ham hock skin as possible and dehydrate the skin in a 65°C oven for 2 hours or more if necessary. Set aside until ready to fry

For the black pudding cream, sauté all ingredients apart from the blood together in a pan over a medium heat for 5 minutes

• 4 2/3 oz of white onion
• 1/16 oz of madras curry powder
• 1/16 oz of turmeric
• 1/16 oz of ground ginger
• 0 oz of ground cumin
• 0 oz of ground nutmeg
• 1/16 oz of ground cinnamon
• 1/2 oz of garlic, blanched
• 1/3 oz of sea salt
• 1/8 oz of black pepper
• 3 1/2 oz of unsalted butter
• 1 1/16 oz of Demerara sugar
• 3 1/2 oz of Granny Smith apple, diced
• 3 1/2 fl oz of double cream
• 2 1/8 oz of sultanas, softened in water for 5 min
• 5 1/3 oz of pig’s head, cooked

Combine and mix with the blood and blend on a medium-high speed until it starts to thicken. Leave the machine running for 1 minute then empty into piping bag. Reserve in the fridge to cool

• 1 1/16 pint of fresh pig blood

To start the ham espuma, thinly slice the bacon and caramelise the fat under the grill

• 3 1/2 oz of smoked bacon

Add the milk to a pan with the cooked ham skin, grilled bacon. Bring to the boil then simmer gently for 10 minutes, before leaving to infuse for a further 20 minutes

• 7 1/16 oz of ham hock skin
• 6 3/4 fl oz of milk

Pass the milk through a chinois and mix with the cream, then blitz in vitamix until smooth. Transfer to an espuma bottle and add 2 chargers

• 3 1/2 fl oz of double cream

To mint the peas, shell the peas then combine with the mint and a small handful of the pickled shallots in a bowl. Set aside until ready to serve

• 8 3/4 oz of fresh peas in the pod
• 5 mint leaves

For the purée, put the frozen peas through a vegetable juicer once, then repeat. Pass through a chinois and season with salt

• 14 1/8 oz of frozen peas
• salt

When ready, cut 8 x 8cm portions of the ham hock and roll in the green pea powder. Slice each portion in half on the diagonal and set aside

Heat a deep fryer to 180˚C and fry the dehydrated ham skin until golden and bubbly. Remove from the oil and drain on kitchen paper

vegetable oil, for frying

Add a small mound of the minted peas to the middle of each serving plate. Follow with the crackling and slices of ham hock. Dot the pea purée around the plate and garnish with the shoots, flowers and mint leaves

• 1/3 oz of pea shoots
• 1/3 oz of pea flowers
• 1/3 oz of fresh mint leaves
• 1 3/4 oz of green pea powder

Finish with the ham espuma a little extra pea powder and serve immediately