Use up leftover ham hock in this super easy stew recipe. All you need are six ingredients (including olive oil!) and 30 minutes to spare.
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Ingredients
- 500g jersey royals or other new potatoes
- 750ml good-quality chicken stock
- 2 large onions, finely sliced
- 600g cooked pulled ham hock, shredded (see tips)
- Handful of fresh flat leaf parsley, roughly chopped
- 2 tbsp olive oil
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Method
- Halve any large potatoes and put them in a large pan with the stock. Bring to the boil, then reduce the heat and simmer for 10 minutes until just tender.
- Meanwhile, heat the oil in a frying pan and cook the onions for 10-15 minutes until soft and starting to caramelise. Add the cooked onions to the pan with the potatoes and simmer for a further 5 minutes.
- Stir in the shredded ham hock and warm through. Taste, season, then add the parsley and serve.
Nutrition
- 407kcals Calories
- 13.5g (3.5g saturated) Fat
- 37.3g Protein
- 25.1g (4.9g sugars) Carbs
- 3.8g Salt
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