What a carve up: Mark Hix's ham hock recipes

Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. 60-70g dried split green peas, soaked for 4-5 hours in cold water A knob of butter 1 small onion, peeled, halved and finely chopped 300-400ml ham cooking liquid 60-70g ham hock trimmings, shredded into 1-2cm pieces 12 or more medium sized scallops, cleaned A little vegetable or corn oil for frying Salt and freshly ground black pepper Melt the butter in a small heavy based saucepan and gently cook the onion for 2-3 minutes until soft. 4-6 slices of cooked ham hock For the remoulade A 100g piece of celeriac, peeled 1small carrot, peeled 1 small kohlrabi or turnip, peeled 2tbsp good quality mayonnaise 2tsp Dijon mustard 1tbsp chopped parsley Salt and freshly ground black pepper Using a mandolin, shred the vegetables into fine matchsticks then mix in a bowl with the mayonnaise, mustard and parsley and season. 60g flageolet beans soaked overnight 30g butter 1 medium onion, peeled, halved and finely chopped A few sprigs of thyme 1.5ltrs ham cooking liquid 1 medium leek, halved, cut into rough 1cm squares and washed 1 large carrot, peeled and cut into 1cm dice A few leaves of green cabbage, washed and cut into 1cm squares 80-100g or more of ham hock trimmings, cut into rough 1cm chunks Freshly ground black pepper Melt the butter in a heavy-bottomed saucepan and gently cook the onion for a few minutes until soft but without letting it colour. 1 ham hock, soaked overnight in cold water 500ml medium cider 1 bay leaf 10 peppercorns A few sprigs of thyme 5 juniper berries 6-8 small waxy potatoes, peeled 150ml double cream 3 spring onions, trimmed and finely chopped Rinse the ham hock in cold water, then put it in a saucepan with the cider, bayleaf, peppercorns, thyme and juniper and cover well with cold water.