Latest Recipe from our head chef
Ham Hock and Black Pudding Hash with Fried Duck Egg
400g new potatoes
1 onion, thinly sliced
a knob of butter
100g salt beef or shredded ham hock
100g black pudding, finely diced
3 tbsp chopped flat leaf parsley
½ tsp celery salt
1-2 tsp Worcestershire sauce
2-3 tbsp sunflower oil, for frying
4 duck eggs or large free-range eggs
FOR THE SALAD:
1 ½ tbsp olive oil and 1 ½ tbsp rapeseed oil
1 tbsp white wine vinegar
1 ¼ tsp Colman’s Mustard
pinch of sugar
juice of ½ a lemon
4 large handfuls of pea shoots
1. Boil the potatoes until tender. At the same time, gently cook the onion in the butter till softened and caramelised. Drain the potatoes and crush them with the back of a fork.
2. Mix together the crushed potatoes, caramelised onion, ham hock, black pudding, parsley and celery salt. Season with Worcestershire sauce to taste.
3. Divide the mixture into four equal amounts, and using lightly floured hands, shape into patties. Chill in the fridge for 30 minutes.Make a dressing by whisking together the olive and rapeseed oils, vinegar, mustard, sugar and lemon juice. Season to taste.
4. Check & adjust the seasoning / add optional herbs now!
5. Heat 1 tbsp sunflower oil in a large, non-stick frying pan over medium heat. Fry the patties, in batches, for 2-3 minutes on each side, until crisp and golden on the outside and hot through to the middle. Add a little more oil as needed.