Ham hock & broc spaghetti

Name: Ham hock & broc spaghetti
Total time: 900 s
Yield: 1 serving
Cuisine: British
Ingredients: 75 g spaghetti; 4 tenderstem broccoli (or broccolini in Australia); Half a brown onion; Handful ham hock + some ham hock fat; 1/4 cup double cream; Small bunch parsley; Parmesan to shave over

Tiffany Dawson @tizzle_mcbizzle

Bristol, UK

My husband cooked a ham hock the other day. It was so salty we couldn't eat it all 🥵

So I did what I usually do: packed it into a box and shoved it in the fridge to worry about another day.

But instead of leaving it to go mouldy before throwing it in the bin this time, I actually made use of it! Along with veg, herbs and cream that we already had in the fridge.

My deepest regret was not adding garlic - so definitely do that! (chopped garlic in with the onion frying step)

All of this stuff I had in the fridge or pantry already. I felt like I was on Ready Steady Cook - the show we used to sneakily watch on the classroom TV when I was in year 9 at lunch time.

See if you can use up food you already have too 👌

I didn't use any salt due to the mega-salty ham hock we had. You may need to season to taste.

My husband cooked a ham hock the other day. It was so salty we couldn't eat it all 🥵

So I did what I usually do: packed it into a box and shoved it in the fridge to worry about another day.

But instead of leaving it to go mouldy before throwing it in the bin this time, I actually made use of it! Along with veg, herbs and cream that we already had in the fridge.

My deepest regret was not adding garlic - so definitely do that! (chopped garlic in with the onion frying step)

All of this stuff I had in the fridge or pantry already. I felt like I was on Ready Steady Cook - the show we used to sneakily watch on the classroom TV when I was in year 9 at lunch time.

See if you can use up food you already have too 👌

I didn't use any salt due to the mega-salty ham hock we had. You may need to season to taste.

Tiffany Dawson @tizzle_mcbizzle

Bristol, UK

My husband cooked a ham hock the other day. It was so salty we couldn't eat it all 🥵

So I did what I usually do: packed it into a box and shoved it in the fridge to worry about another day.

But instead of leaving it to go mouldy before throwing it in the bin this time, I actually made use of it! Along with veg, herbs and cream that we already had in the fridge.

My deepest regret was not adding garlic - so definitely do that! (chopped garlic in with the onion frying step)

All of this stuff I had in the fridge or pantry already. I felt like I was on Ready Steady Cook - the show we used to sneakily watch on the classroom TV when I was in year 9 at lunch time.

See if you can use up food you already have too 👌

I didn't use any salt due to the mega-salty ham hock we had. You may need to season to taste.

My husband cooked a ham hock the other day. It was so salty we couldn't eat it all 🥵

So I did what I usually do: packed it into a box and shoved it in the fridge to worry about another day.

But instead of leaving it to go mouldy before throwing it in the bin this time, I actually made use of it! Along with veg, herbs and cream that we already had in the fridge.

My deepest regret was not adding garlic - so definitely do that! (chopped garlic in with the onion frying step)

All of this stuff I had in the fridge or pantry already. I felt like I was on Ready Steady Cook - the show we used to sneakily watch on the classroom TV when I was in year 9 at lunch time.

See if you can use up food you already have too 👌

I didn't use any salt due to the mega-salty ham hock we had. You may need to season to taste.

Saved

Ingredients

15 minutes

1 serving

75 gspaghetti
4tenderstem broccoli (or broccolini in Australia)
Halfa brown onion
Handfulham hock + some ham hock fat
1/4 cupdouble cream
Small bunch parsley
Parmesan to shave over

Saved

Steps

15 minutes

1

Cook spaghetti in boiling water to al dente texture
2

While that's cooking, chop your tender stem broccoli (separate the stems from the florets), onion, parsley and ham hock & ham hock fat.
3

Heat a pan to medium heat and chuck your ham hock fat and onions in.
The fat should start melting and coating the onion. Cook till it starts browning.
4

Once there's a bit of colour on your onions, throw in the stems and fry off for a couple of minutes.
Then add the florets and stir to coat everything in the fat.
Turn down the heat, add a splash of pasta water and cover for a few minutes until the veg is tender.
5

Remove lid and turn up heat.
Add ham hock pieces and stir to heat through.
Add cooked spaghetti and enough cream to coat everything.
Add a few tablespoon of pasta water, stir and simmer until sauce thickens.
6

Add most of the parsley and stir through.
7

Everyone knows the main aim of any spaghetti dish is height - pile it up as tall as possible and shave over some parmesan and a crack of pepper.