Soak the ham hock overnight to reduce its saltiness, then strain the water off and place the hock in a large pan with enough fresh water to cover it completely.

Bring the water to the boil, and then simmer until the hock is soft, which should take about three hours, depending on its size.

Leave the ham to cool, then break it into small pieces ready to pané: this means coating them in breadcrumbs.

Coat each piece of ham in the flour, then dip into the beaten eggs

Finally roll in the breadcrumbs to coat evenly.

For the pea mousse:

Bring a pan of water to the boil.

Add 250g of the peas and bring back to boil.

Strain, and blend well with the mint and a little water to make a soup.

Add 2 leaves of gelatine, season to taste then leave in fridge to cool and set.

Once set, whisk the cream to soft peaks and fold into the jellied mousse.

Set in fridge for 2-3 hours.

Put the water, wine vinegar, olive oil, sugar and a pinch of salt into a pan and bring to the boil.

Remove from the heat and add the mushrooms, and allow to cool – this will give you gently pickled mushrooms to dress the dish.