James Golding served up a tasty ham hock and squash salad on Sunday Brunch.

The ingredients are: 1 ham hock (about 1.6kg), unsmoked, 2 L of veg stock, 1 x butternut squash, Few springs of thyme, 50ml maple vinegar, 50ml pure maple syrup, preferably amber syrup for its rich taste, 1 tsp of truffle pate, A drizzle of truffle oil, 2 chicory hearts, with leaves separated, 1 x whole Curly endive, 50g butter, 1/3 bunch parsley leaves, 1/3 bunch fresh mint, Salt and pepper and 2 tbsp pumpkin seeds.

See Sunday Brunch recipes in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.