Ham hock with root vegetable remoulade

Serves

(Jason Lowe)

This is a nice simple spring or summer picnic or lunch dish or you could even load the two items into a delicious sandwich. You can vary the vegetables you use in this depending on what's in season but carrot, celeriac and even kohlrabi or turnip taste great when they are used raw in a salad like this.

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. Serve with the slices of ham hock or separately.