Ham hocks

1. Drain off the Ham hocks.
2. Peel and roughly chop the onions and carrots and potatoes (if not roasting them) and place the veg in a large oven-proof pan that will hopefully fit in your oven with 3 bay leaves and the thyme.
3. Pop in the Ham hocks and cover with water.
4. Bring to the boil and skim any scum that might form.
5. Place in the oven with a lid on the pan (or silver foil in no lid) and roast for 2 .5 hours.
6. Take out of the oven.

Sauce

1. Chop up the parsley, stalks, and all (finely chop these) melt the butter in a saucepan add the flour to form a paste then gradually add the milk until you have your white sauce, add the wine and mustard checking that the wine hasn’t gone off of course.
2. Taste and season.
3. Add the bay leaf and all the parsley and simmer gently for around 15 mins.
4. Leave to one side (take out the bay leaf)
5. Take the Ham hocks out and pull the meat apart with two forks.
6. Arrange the drained veg on the plates with meat on top, drizzle over your sauce and enjoy.
7. Remember to find a way of ensuring the wine doesn’t go off!