2 ham hocks

tsp each of coriander seeds and black peppercorns

1 bay leaf

1 carrot

1 onion

2 celery sticks

bunch snipped chives

200g butter

2 sprigs finely chopped rosemary

75g chopped pistachios

Serve with piccalilli and toasted sour dough


1. Put the hocks in a pan, cover with water and add the spices and chopped veg

2. Cover and simmer for 3-4hours

3. Take out and cool until you can happily touch them

4. Remove the skin and shred the meat well

5. Beat the butter, rosemary and chives. Add the meat and nuts, mix well

6. Pack into small Kilner jars and chill

7. Take out of the fridge about 20 minutes before serving