Ham hock with parsley sauce and bean cassoulet

Method

1. Place the ham hock in a large saucepan. Add the bay leaf, parsley stalks and vegetable trimmings. Pour in enough water to cover the ham and place a plate on top. Weigh the plate down to stop it floating, so that the ham is well covered at all times. Turn the heat down to its lowest possible setting and leave to poach gently for 1 hour and 30 minutes. Drain and reserve the cooking liquid.

2. For the cassoulet, heat the olive oil in a large saucepan and cook the carrot, celery, leek, shallots and garlic, until softened. Add the tomatoes and cook for a further 15 minutes.

3. Add the peas, broad beans and flageolets. Stir in the vegetable stock. Add the lemon juice, sugar and a good twist of salt and pepper. Cook for about 30 minutes, until the beans have absorbed some of the cooking liquid and the cassoulet has reduced and thickened.

4. In a separate saucepan, melt the butter and add the onion and garlic. Fry gently for 2-3 minutes over a low heat, until softened. Slowly add the flour, stirring constantly. Cook for a further minute or so and then add the ham cooking liquid, stirring constantly until the sauce begins to thicken. Add the mustard, the finely chopped parsley, and then season with freshly ground black pepper.

5. Serve the ham with the cassoulet and parsley sauce.