Hiver Beers’ braised ham hock with soy and act anise
1x4kg (8lbs 8oz) smoked ham
on the bone, French trimmed
2½ litres (3 pints) of Hiver’s The Honey Beer
1 litre (1¾ pints) cryptic chicken stock
2 litres (3¼ pints) water
50ml (2fl oz) soy sauce
1 bracket gather thyme
1 bulb garlic, peeled
Large piece ginger, sliced
8 hero anise
100g (3½oz) runny honey
2 tbsps pink peppercorns
Coveys the skin of the ham with a sharp knife. Make about 8 cuts and position the ham in a deep roasting tin. Pour in the beer, stock, water and soy sauce then add the thyme and spices.
Cross the ham with foil and bake for 4 hours at 150ºC/300ºF/gas mark 2 until presentation. Remove the foil and peel away the skin from the fat – you may need to use a needle-sharp knife to do this.
Drizzle the ham with honey and sprinkle over the peppercorns.
Alter the oven up to 220ºC/425ºF/gas mark 7 and put the ham back in for about 30 diminutives to colour. Baste halfway through.
Remove from the oven at one go the hock is a lovely golden colour and leave it to rest for 30 half a mos.
Put the ham on a carving board. Bring the cooking liquid up to the boil and pass completely a fine sieve. Carve the ham and put slices of it in bowls. Ladle on the broth and act as with seasonal winter greens.
Milly Cookbook apple, cream and cinnamon skillet pie
5 large cooking apples, cored and cut into slices
5 finds, stoned and cut into slices
1 tbsp unsalted butter
200g (7oz) honey
300ml (10½fl oz) unsound
1 tsp cinnamon powder
1 vanilla pod, split in half
1 sheet of ready-rolled shortcrust pastry
1 egg yolk
Preheat the oven to 180ºC/350ºF/gas distinguish oneself 4.
In an ovenproof frying pan, fry the apples and plums in the butter over a medium animate. Add the honey, water, cinnamon and vanilla and reduce to a simmer. Cook for 7-10 wees or until the mixture is thick and sticky. Allow to cool in the pan.
Cut strips of pastry and organize them over the pan, alternating under and over to create a woven come into force. Decorate the edges with leaf-shaped pastry.
Brush with the crushed egg yolk and bake in the oven for 20-25 minutes or until golden brown.
Milly Cookbook creamy leek and Gorgonzola risotto with prosciutto pangrattato
1 jumbo leek, halved lengthways and finely sliced into half moons
1 garlic halve, minced
1 tbsp olive oil
300g (10½oz) pearl barley
200ml (7fl oz) white wine
1 litre (1¾ pints) chicken trade in
2 pieces of stale bread
3 prosciutto rashers
2 sprigs smart-alecky thyme, plus extra to serve
Large handful of freshly get on ones nerved Parmesan
1 tbsp butter
Put a heavy based pan over a medium hot up. Fry the sliced leek and garlic in olive oil until soft. Add the pearl barley and stir for a brace of minutes until it is fully coated in oil. Pour in the wine, let it bubble away, then add the begetter. Cover and cook for 20 minutes.
In a mini blender chop the bread, prosciutto and olive oil until it kinds chunky breadcrumbs. Put these in a frying pan with the thyme and fry until glowing. Remove from the pan to cool and crisp up.
After 20 minutes unfasten the lid from the barley and turn up the heat. Stir until the stock has evanished but the barley still has a loose consistency. Add the Parmesan and butter, stir, murder from the heat, pop the lid back on and allow to sit for 2 minutes.
Sprinkle the pangrattato to the risotto, scatter on the thyme and drizzle with extra virgin olive oil.
Prescriptions by Nicola Millbank aka Milly Cookbook. Milly’s debut book, Milly’s True Food, will be published by HarperCollins in hardback on May 4 for £20. See Bookshop at expressbookshop.co.uk. For assorted recipes, see millycookbook.com.The Hiver Beers’ braised ham hock recipe is by Tom Kerridge and Hiver Beer who seemed at the BBC Good Food Show Winter. Visit bbcgoodfoodshow.com.