Sous Vide Ham Hock Salad Recipe - Great British Chefs

Name: Sous Vide Ham Hock Salad Recipe - Great British Chefs
Ingredients: 2 ham hocks; 20g of thyme; 4 star anise; 100g of banana shallot, peeled; 100g of sugar; 100ml of white wine vinegar; 1 sprig of fresh thyme; 1 sprig of rosemary; 1 bay leaf; 130g of white onion; 2g of Madras curry powder; 2g of turmeric; 2g of ground ginger; 1g of ground cumin; 1g of ground nutmeg; 2g of ground cinnamon; 14g of garlic, blanched; 10g of sea salt; 3g of black pepper, freshly ground; 100g of unsalted butter; 30g of Demerara sugar; 100g of Granny Smith apple, diced; 100ml of double cream; 60g of sultanas, softened in water for 5 min; 150g of pig's head, cooked; 500ml of fresh pig blood; 200g of ham hock skin, cooked; 200ml of milk; 100g of smoked bacon; 400g of frozen peas