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Ingredients

• 2 small ham hock

• 125 ml dark ale
• 25 g butter
• 25 g plain flour
• 65 ml milk
• 175 g cheddar-type cheese, such as Hafod Welsh
• 1 tsp English mustard
• 1 egg yolk
• Tabasco sauce and Worcestershire sauce, to taste

• 3 tbsp olive oil
• 2 large leeks, cut into 1.5cm rounds
• 2 tsp wholegrain mustard
• 1 pinches flaky sea salt, preferably Halen Mn

• green salad
• toasted sourdough bread

Description

Stephen Terry Tops Pressed Ham Hock With Welsh Rarebit And Serves It With Leek Vinaigrette

UK TV