Serves 4

4 tbsp vegetable oil

4 ham hock

1 red onions, sliced

1 clove garlic, chopped

4 eating apples

600 ml cider, a good farmhouse type

1 tbsp wholegrain mustard

1 tbsp honey

100 ml double cream

6 sage leaves, chopped, to garnish

1. Heat the oil in a deep, lidded casserole and fry the ham hocks until golden. Remove the ham and set to one side.

2. Add the red onion, garlic, and apples to the pan. Cook until slightly softened and then cover with the cider. Mix in the mustard and honey, then cover and leave to cook for 90 minutes.

3. Remove the ham hocks and place on a serving dish. Bring the cooking juices to the boil and add the cream. Cook until reduced and thickened, until you get a beautifully rich consistency. Pour over the ham, garnish with the sage leaves and serve with large hunks of farmhouse bread.