These little golden spheres will eternally have a special place in my heart as they won me the very first apron in my heat on MasterChef. I chose this simple food because it uses cheap ingredients to create something elegant and delicious. I think a lot of family cooking is beautiful, even more so when it uses uncomplicated ingredients to make something comforting, filling and enjoyable. The kids love these Ham and Pea Croquettes with beans and coleslaw whereas I like them with a warm or cold salad. However you like them, they’re a joy to eat all year round.

Ham hock is really cheap and versatile. I use the leftover ham in pasta dishes or in sandwiches and salads. I use the stock from the pressure cooker to make a classic ham and pea soup.

INGREDIENTS
1.3kg ham hock 
150g tinned marrowfat peas 
1 carrot (regular sized) 
1 celery stick
1 yellow onion 
1 large bay leaf 
1 tsp peppercorns
150g panko breadcrumbs 
1 egg (large free range) 
150g plain flour 
3tbsp horseradish sauce (jar) 
veg oil for deep frying croquettes at 170°C 
salt for seasoning 

• Remove the skin from the ham hock and cut the flesh into equal thirds. Place the meat into the pressure cooker with the roughly chopped carrot, onion, celery, bay leaf and peppercorns. Cover with water and pressure cook for 60 minutes once at pressure. 

• Remove the cooked ham and place 250g into a food processor with the drained marrowfat peas (I keep about 1/4 of the peas back to stir in whole for texture with the horseradish) and 2-3 tbps of horseradish. Pulse a couple of times until you have a rough textured mixture. 
• Form the mixture into equal sized balls (the size of a golf ball).
• Prepare three bowls of flour, whisked egg and panko. Roll the balls in the flour, then egg then panko breadcrumbs.
• Deep fry in small batches until golden then drain on kitchen roll and sprinkle with salt. You can keep the croquettes warm in a low oven until ready to serve.

• Serve with Lemon Mayo (simply stir a little lemon juice into mayonnaise) and a warm salad of tender stem broccoli, peas and spinach leaves (steamed with a little garlic).