Ham hock and apple brûlée toasts recipe
PUBLISHED: 00:00 12 December 2016
If you have ham hock and granary leftover on Boxing Day, then this recipe by Simon Wood could the perfect festive snack.
400g shredded ham hock
6 slices of granary bread, crusts removed
2 table spoons of runny honey
Fresh flat leaf parsley, chopped
In-between two pieces of greaseproof paper gently roll your granary bread.
Drizzle with olive oil and season. Under a grill toast the pieces of granary bread using a knife to cut each piece of toast into fingers.
In a large frying pan gently heat the ham hock with a little honey and crisp around the edges until sticky and heated through and then generously add to the toasted bread.
Next, thinly slice your apple and use a small round cutter to neaten the edges, dust liberally with icing sugar and using a blow torch (or grill if you haven’t got one) brûlée the apple pieces and place on top of the ham.
Sprinkle over the chopped parsley and serve.
Although these are great cold for the best results, serve these straight away while the ham is crispy and warm.