Cucumber prawn cocktail cups
Rustle up these cucumber prawn cocktail cups for a speedy starter. Ideal at Christmas time, they‘re served on lettuce leaves and topped with crispy shallots.
Baked ham hock pots
- Preparation and cooking time
- Prep:
- Cook:
- Serves 4
Skip to ingredients
- 250ml double cream
- 1 eggbeaten
- large handful of chivesfinely chopped
- generous grating of nutmeg
- 100g cooked ham hockchopped
- 150g canned potatoescut into smaller chunks if large
- 60g mature cheddargrated
- crusty breadto serve
Nutrition: Per serving
- kcal467
- fat43g
- saturates25g
- carbs6g
- sugars1g
- fibre0.5g
- protein13g
- salt1.3g
Method
step 1
Mix the double cream, egg and chives together in a medium bowl, and season with a generous grating of nutmeg, a pinch of salt and plenty of ground black pepper.
step 2
Divide the ham hock pieces and chopped potatoes between four ramekins, then top up with the egg and cream mixture. Will keep chilled for up to two days.
step 3
Heat the oven to 180C/160C fan/gas 4, or if using an air fryer heat to 180C. Sprinkle over the grated cheese, then transfer the ramekins to a baking tray if using an oven or the air fryer basket. Bake for 15-17 mins in the oven or 7-10 mins in the air fryer until golden and set with a slight wobble in the middle. Serve with crusty bread for dunking, if you like.
