Ham hock cooked in cider with potatoes and green onion sauce

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. In the restaurants we have also recently been experimenting with cooking small, peeled potatoes in cider which has gone down a real treat with the customers and also makes a great accompaniment to meat or fish. 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. Strain about 100ml of the ham cooking liquid into a small saucepan and simmer until it has reduced to about a tablespoon, then add the cream and simmer until it has reduced by one third then add the spring onions and continue simmering until the sauce has thickened then season if necessary. To serve, reheat the potatoes in the cooking stock, cut a couple of chunks or slices from the hock, arrange on warmed serving plates and spoon over the sauce and serve with the potatoes.