Green apple slaw with latkes & ham hock

Name: Green apple slaw with latkes & ham hock
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: ¼ Savoy cabbage, cored and shredded; 3 salad onions, finely sliced; 2 Granny Smith apples (skin on), cored and cut into matchsticks; 1 green chilli, deseeded and finely sliced; 2 tsp fine salt; 1 tsp caster sugar; 300 ml soured cream; 700 g baking potatoes, scrubbed; 1 small onion, coarsely grated; 2 eggs, beaten, plus extra to serve (optional); 2 tbsp plain flour; 25 g pack coriander; 25 g pack mint; 2 unwaxed limes, zest and juice; 500 ml oil, for frying; 180 g pack Cooks’ Ingredients Pulled Ham Hock

A big bowl of coleslaw is a summer party staple. Ruben Dawnay's modern take features fresh green apples and soured cream, which are traditionally eaten with latkes. Add some ham or salt beef and you’ve got a laid-back meal. The star of the show here is the smallest: the ‘everything’ seasoning. Sprinkle any extra on... everything!

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Serves4
CourseMain meal
Prepare30 mins
Cook25 mins
Total time55 mins
Plusdraining

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¼ Savoy cabbage, cored and shredded
3 salad onions, finely sliced
2 Granny Smith apples (skin on), cored and cut into matchsticks
1 green chilli, deseeded and finely sliced
2 tsp fine salt
1 tsp caster sugar
300ml soured cream
700g baking potatoes, scrubbed
1 small onion, coarsely grated
2 eggs, beaten, plus extra to serve (optional)
2 tbsp plain flour
25g pack coriander
25g pack mint
2 unwaxed limes, zest and juice
500ml oil, for frying
180g pack Cooks’ Ingredients Pulled Ham Hock

Everything seasoning

50g sesame seeds
50g poppy seeds
25g garlic granules
25g onion granules
15g sea salt flakes
25g caster sugar

For the everything seasoning, toast the sesame seeds in a pan until golden (3-5 minutes), stirring constantly. Transfer to a bowl and mix in the remaining ingredients; set aside.
Put the Savoy cabbage, salad onions, apples and chilli into a colander. Sprinkle over 1 tsp salt and the sugar, then mix in. Set aside to drain for 1 hour. In a small bowl, stir together 200ml soured cream with about 1 tsp everything seasoning; chill until needed.
Meanwhile, coarsely grate the potatoes (in their skins) into the centre of a clean tea towel and add the onions. Wrap up the tea towel and squeeze out as much liquid as possible. Tip into a large bowl along with the beaten eggs, flour and remaining 1 tsp salt; mix until combined. Add a little more flour if it doesn’t feel like it will bind well; set aside.
Give the veg in the colander a squeeze to remove any remaining liquid, then transfer to a large mixing bowl. Finely chop the coriander and mint leaves, then add with the remaining 100ml soured cream, lime zest and juice; mix together, season and set aside.
When ready to fry the latkes, put a large, deep frying pan over a medium heat and pour in oil to a 5cm depth. When the oil is hot (a small piece of bread dropped in should turn golden in 5 seconds), shape a dessert spoon-sized amount of potato mixture between your palms to make a patty. Carefully lower into the oil and repeat until the pan is full, leaving a bit of space between each latke. Fry for about 5 minutes, until golden, then flip and cook on the other side for a further 3-5 minutes until golden. Transfer to a kitchen paper-lined plate and season with a little salt. Repeat with the remaining mixture (it should make about 12 latkes). Meanwhile, tip the ham hock into a pan with a splash of water (about 1 tbsp) and warm through over a low heat.
To serve, spoon some ham hock on top of each latke and add a little of the seasoned soured cream, with the slaw on the side. Finally, sprinkle over the remaining everything seasoning. An egg, cooked however you like it, would be a great addition.

Typical values per serving when made using specific products in recipe