Serves: 4


1kg new spuds

10g sea salt

250g melted butter

3 cloves crushed garlic

few sprigs thyme

25g Dijon mustard

175g shredded chunks, cooked ham hock (big shred, not tiny)

100g gruyere, grated

70g strong cheddar grated

50g finely grated parmesan

150g sour cream

30g snipped chives

50ml extra virgin olive oil

black pepper


1. Toss the spuds in a little oil and salt

2. Roast at 200C for 30 minutes

3. Press slightly to break the skin

4. Pour over the butter, garlic, thyme, mustard and ham. Mix well

5. Now mix the cheeses and sprinkle over

6. Bake for about 10-15 minutes more until the cheese is golden

7. Stir the chives into the sour cream and drizzle over with a little oil and freshly milled black pepper