Ham Hock, Beans and Cider

Serves: 2
Preparation: 10 minutes
Cooking Time: 25 minutes if using ham hock, or 1 hour if using sausages
Adapted from Love Your Lunchbox by James Ramsden (Pavilion)

    What you need


    • 1
      onion, peeled and roughly chopped
    • 1
      garlic clove, peeled and roughly chopped
    • 1
      celery stalk, roughly chopped
    • 150 g/5½oz
      cooked ham hock, or 2–4 sausages, cut into chunks
    • 200 ml/7fl oz/generous ¾ cup
      dry cider
    • 400 ml/14fl oz/1 ⅔ cups
      chicken or ham stock
    • 1 x 400g/14oz can
      butter beans (lima beans), drained and rinsed
    • 1 tbsp
      tomato purée (tomato paste)
    • 1
      bay leaf
    • parsley, roughly chopped
    • olive oil
    • salt and pepper


    • 1Heat a little oil in a saucepan and add the onion, garlic and celery. Season with salt and pepper, and cook gently for 10 minutes or so, stirring often.
    • 2Add the ham hock (or sausages), cider, stock, beans, tomato purée and bay leaf, and stir to combine.
    • 3Bring to a boil and simmer, uncovered, for 10 minutes (45 minutes if using sausages), before serving with a salad and a hefty dollop of mustard.

    “A pig’s hock is essentially its ankle, which you probably could work out just by looking at the thing. The pig equivalent of a lamb shank, this is similarly best when slowly cooked until it comes off the bone. But this is a cheat’s recipe, and uses already cooked ham hock, which you can often find in large supermarkets. If this isn’t doable, use sausage instead.”

    James Ramsden

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