BASICALLY ITS SMOKED HAM HOCKS POACHED IN CHICKEN STOCK WITH A LOAD OF ORNAGE PEEL & CLOVES UNTIL FALLING OFF THE BONE..
WE THEN SLOWLY FRY OFF NUBBINS OF HONEY GLAZED ROAST HAM WITH CONFIT GARLIC, NUTMEG, A TON OF SHREDDED SPROUTS, LEEKS AND THE PICKED HAM HOCK.
IN A SEPERATE PAN WE MAKE A FAT SAUCE CONTAINING ROUX, THE HYBRID SMOKED HAM/ CHICKEN STOCK AND DOUBLE CREAM. THE SAUCE GETS WHACKED ONTO THE SOFTENING INGREDIENTS AND ITS ALL LINKED TOGETHER WITH A DOLLOP OF MUSTARD AND SOMETHING I LIKE TO CALL PARSLEY.
THATS THEN INCASED IN OUR AWARD WINNING PASTRY.
CHRISTMAS SPECIAL COMING SOON..
AVAILABLE IN LONDON STORES, ARSENAL FC AND NORWICH CITY FC.
