Simon Rimmer served up tasty ham hock and beans with kale on Sunday Brunch.
The ingredients are: 1 x 1.5kg ham hock, soaked for at least 12 hours, 2 sliced onions, 3 cloves of garlic, 50ml of honey, 30g of grain mustard, 1 bay, 400ml of cider, 200ml of chicken stock, 1 tin of rinsed butter beans, 200ml crème Fraiche and A handful of picked kale.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes