Celeriac hash with ham hock & duck eggs - Good Food Middle East

Ingredients

• small knob of butter
• 2 tsp rapeseed oil
• 1 small onion, halved and sliced
• 1 garlic clove, crushed
• 2 thyme sprigs, leaves picked
• ½ celeriac (about 350g), halved, thinly sliced, then roughly chopped
• 2-3 large leaves cavolo nero or spring greens, stalks removed, shredded
• 90g cooked ham hock, shredded
• 1 tbsp wholegrain mustard
• 2 duck eggs
• 25g Gruyère, cut into small chunks (optional)