Serves 2


  • 125g ham hock
  • 1/2 small red onion, sliced
  • 2 eggs
  • 275g new potatoes
  • 2 large handfuls spinach leaves
  • 6 cherry tomatoes, halved
  • 1 teaspoon English mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey
  • 1 tablespoon olive oil
  • salt and pepper for seasoning

  1. Bring a pan of salted water to the boil
  2. Add the potatoes and cook  until tender, about 15 minutes
  3. Allow to cool and then cut in half
  4. Bring a small pan of water to the boil, add the eggs and boil for about 8 minutes
  5. Peel the eggs then slice in half
  6. Place the ham hock, onion, tomatoes and spinach in bowl
  7. Whisk together the mustard, vinegar, honey, olive oil and seasoning
  8. Pour over the salad and then top with the eggs

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