The Pig’s chef, James Golding, shows us how to make one of his trademark, simple British dishes, with the emphasis squarely on fresh, clean flavours
- 400g new potatoes
- 1 onion, thinly sliced
- A knob of butter
- 100g salt beef or shredded ham hock
- 100g black pudding, finely diced
- 3 tbsp chopped flat leaf parsley
- ½ tsp celery salt
- 1-2 tsp Worcestershire sauce
- Plain flour, for dusting
- 2-3 tbsp sunflower oil, for frying
- 4 duck eggs or large free-range eggs
- 1 ½ tbsp olive oil
- 1 ½ tbsp rapeseed oil
- 1 tbsp white wine vinegar
- 1 ¼ tsp Colman’s Mustard
- Pinch of sugar
- Juice of ½ a lemon
- 4 large handfuls of pea shoots
Boil the potatoes until tender. At the same time, gently cook the onion in the butter till softened and caramelised. Drain the potatoes and crush them with the back of a fork.
Mix together the crushed potatoes, caramelised onion, ham hock, black pudding, parsley and celery salt. Season with Worcestershire sauce to taste.
Divide the mixture into four equal amounts, and using lightly floured hands, shape into patties. Chill in the fridge for 30 minutes.
Make a dressing by whisking together the olive and rapeseed oils, vinegar, mustard, sugar and lemon juice. Season to taste.
Heat 1 tbsp sunflower oil in a large, non-stick frying pan over medium heat. Fry the patties, in batches, for 2-3 minutes on each side, until crisp and golden on the outside and hot through to the middle. Add a little more oil as needed.
Keep the patties warm while you fry the eggs. Toss the pea shoots in the dressing.
Serve each hash pattie topped with a fried egg and the peashoot salad