Ingredients

For the Brock eggs - 1 ham hock 4 pig cheeks ½ onion, ½ leek, ½ carrot, and ½ stick celery, chopped 10 black peppercorns 1 bay leaf 1 thyme sprig sea salt chopped parsley celery salt Ground pepper 12 quail eggs For the breadcrumb coating Plain flour 2 eggs, whisked breadcrumbs For the dressing - 2 tablespoons white wine vinegar 1 tablespoon English mustard salt and pepper rapeseed oil - to emulsify

For the pea and bean salad –

150g per person of garden peas and broad beans 100g (3½oz) fresh goat's curd 2 grapefruit mint sprigs, finely chopped (or garden mint) juice of 1 lemon 50ml (2fl oz) Chardonnay vinegar 100ml (3½fl oz) local rapeseed oil salt and pepper pea shoots and broad bean leaves

Method

1. Put the ham hocks and pig cheeks into a large pan with all the veg, herbs and spices, and cover with cold water. Place on the hob and cook for 2½ hours on a gentle simmer, or until the meat falls off the bone. (needs to be soft enough to shred without any effort)

2. Whilst the meat is cooking, place the quails eggs in a pan of boiling salted water, and cook for 2 and a half minutes. Then place them in a bowl of cold water to stop the cooking process. When cooled peel the shells off carefully so not to split them open.

3. Once the ham has cooled down enough to handle, pick off all the meat and pull apart by hand, placing it into a large bowl (don't eat it all now!). Add the chopped parsley and season to taste.

4. Now for the tricky bit! It's best to work will the meat is still warm or at least room temperature. If it is not holding together add a little of the cooking stock to the meat.

5. There is a couple of ways to do this, either spread the meat out into a thin circular shape (about the size of a saucer) on your work surface. Now place one of the eggs in the centre, gently wrap in the meat, being extra careful not to squeeze them, so the yolk escapes! Or you can press the meat into your cupped hand, making a small well for the egg to go in and then mould the meat around the egg. You don't want the meat layer to be too thick as it will take too long to cook.Leave them to set on a tray in the refrigerator for 30 minutes.

6. Now for the breadcrumb coating. Coat each ball in flour then dunk it in the whisked egg, finally roll in the breadcrumbs, you want them to have a good even coating.

7. Pop them in a pre-heated deep fat fryer, for around 6 mins at 180c If you want you can also colour in a non-stick pan and flash through the oven if needed.

8. When they're crispy, season with celery salt and serve with our Colman's mustard dressing.

9. To make the dressing, place the vinegar and mustard in a food processor, while mixing slowly, add the oil until it starts to thicken. Season with salt and pepper and put a nice big dollop under the Brock eggs.

For the pea and bean salad

1. Remove the peas and broad beans from their pods, then lightly blanch them in salted boiling water and refresh in ice water. Pop the broad beans out of their shells and drain the peas. Keep to one side.

2. Mix the lemon juice, vinegar, oil and chopped mint together and season. To serve, mix the peas and broad beans with some of the dressing and scatter over the plate. Add small spoons of the goat's curd over the top, garnish with pea shoots and broad bean leaves. Finish with a little more dressing and a garnish of garden flower petals.