Ham Hock, Mustard Fruits and Fresh Herb Sauce from Cooks Country: Modern British Rural Cooking by Matt Tebbutt

Ingredients

• 3 carrots, cut down the middle lengthways
• 1 tbsp red wine vinegar
• 3–4 sprigs of fresh thyme
• ½ bunch each of fresh tarragon, mint, basil and flat-leaf parsley, chopped
• 3–4 cloves
• salt
• pepper
• 2 salted ham hocks
• 1 handful of parsley stalks
• 1 tbsp Dijon mustard
• 1 x 400 g jar mustard fruits (mostarda di Cremona, bottled is fine), to serve
• 1 twig bay leaves
• 1 garlic bulb, cut in half
• 1 red onion, peeled and diced
• 4 celery sticks, cut in half
• 1 tbsp capers
• extra virgin olive oil
• 1 tsp black peppercorns
• 2 large white onions, peeled and halved