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Ingredients
Method
- 250ml double cream
- 1 beaten egg
- Chopped chives
- Generous grating of fresh nutmeg
- 100g ham hock, cooked and chopped
- 150g cooked new potatoes, peeled and cut into small chunks
- 70g grated mature cheddar
- Crusty bread, to serve
- Combine the cream, egg and chives in a bowl, then season with plenty of black pepper, a pinch of salt and some grated nutmeg. Divide the ham hock pieces and potatoes between 4 ramekins, then pour over the creamy egg mixture.
- Heat the oven to 180C, sprinkle with the grated cheddar, then bake for 15-18 minutes or until piping hot and just set. Leave to cool slightly, then serve warm with crusty bread for dunking.
20 mins
4 serving
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