Cook the potatoes in boiling salted water until tender, then lift from the water, allow to cool a little, and cut in half lengthways
Add the mangetout to the boiling water for 30 seconds, then drain
Combine all the ingredients for the dressing and mix well
Arrange the castelfranco, ham hock, potatoes and mangetout on a serving platter and drizzle over the dressing. Garnish with the mint, and serve
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