Suffolk ham hock rissole, black pudding, roquette and mustard crème fraiche. Soft boiled quails egg and scrumpy apple cider puree.


250g ham, picked from a ready-cooked ham hock

200g potatoes, boiled until tender, drained, then mashed

1 tbsp chopped fresh parsley

Salt and freshly ground black pepper

2 free-range eggs, beaten

75g Panko breadcrumbs

12 x Quails eggs

50g Roquette

4 x gherkins, finely chopped

Flour for dusting

10ml Grain mustard

125ml dry cider

2 x cooking apple, peeled and diced

20g Chopped chives

100g Crème fraiche

200g Diced black pudding

Rapeseed oil (optional)

  1. Place the ham, mashed potato, parsley and gherkins into a bowl and mix to combine well. Season well with salt and freshly ground black pepper.
  2. With floured hands, mould small amounts of the mixture into 6 cm discs
  3. Dredge the discs in the flour, then dip into the beaten egg and finally dip into the panko to coat completely.
  4. Softy boil quails for 2 minutes, plunge into cold water and peel carefully
  5. Place apples in a pan with the cider and bring to the boil, simmer for 15mins then liquidise and reserve
  6. Combine the mustard, chive and crème fraiche
  7. Heat the oil in a frying pan over a medium heat. Add the rissoles and fry, turning occasionally, until crisp and golden-brown all over. Remove from the pan and drain on kitchen paper
  8. Pan fry black pudding for 2 mins
  9. To serve: Place the rissole in the centre of the plate with the rest of ingredients and drizzle some rapeseed oil around plate