Ingredients

Ingredients For the pickled shallot rings

• 500ml/18fl oz water

• 125ml/4½fl oz olive oil

• 125ml/4½fl oz white wine vinegar

• 1 tbsp coriander seeds

• 2 banana shallots, peeled, sliced thinly

For the ham hock

• 2x 1.3 kg/ 2lb 13oz unsmoked ham hock joints

• 200g/7¼oz carrots, peeled, roughly chopped

• 200g/7¼oz celery, roughly chopped

• 200g/ 7¼oz leeks, roughly chopped

• 500g/1lb 1oz white onion, peeled, roughly chopped

• 2 sprigs fresh thyme

• 3 fresh bay leaves

• 1 garlic bulb, cut in half

• 20 black peppercorns

For the rolled ham

• 90g/ 3¼oz wholegrain mustard

• 3 tbsp chopped fresh flatleaf parsley

• 1 leek, white part only

• 4 slices Carmarthen ham, cut into 15cmx8cm/6inx3in rectangles (or other good-quality cured, air-dried ham)

For the smoked cheddar mousse

• 1 tbsp butter

• 1 tbsp plain flour

• 300ml/10½fl oz whole fat milk

• 225g/8oz Derimon smoked cheddar, grated (or other good-quality smoked cheddar)

• 1 gelatine leaf, soaked in cold water to soften, then squeezed dry

For the cawl cennin foam

• 50g/1¾oz unsalted butter

• 350g/12¼oz white leek, finely sliced

• 100g/3½oz onion, peeled, finely sliced

• 2 garlic cloves, peeled, finely sliced

• 150g/5¼oz Maris Piper potatoes, peeled, thinly sliced

• 150g/5¼oz green leek, finely sliced

• 100ml/3½fl oz whipping cream

To serve

• 4 slices Carmarthen ham, cut into roughly 12cmx8cm/5inx3in (or other good-quality cured, air-dried ham)

• Handful watercress leaves

Description

For This Recipe, You Will Need Four 10cm/4in Stainless Steel Pastry Cones.

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