Candice Brown’s Ham Hock, Blue Cheese & Corn Nachos - Ainsley Harriott

Ingredients

• 180g pack of shredded ham hock
• mixed grated cheese (I use mozzarella and cheddar)
• tub of dipping blue cheese (I use Saint Agur Blue Creme)
• 1 large bag salted tortilla chips
• For the Guacamole
• 2 ripe avocados, roughly chopped/squished
• 1 banana shallot, finely chopped
• 1 clove garlic, crushed
• 1 red chilli, finely chopped
• 1 fresh lime, zest and juice
• small bunch parsley, chopped
• salt and pepper
• For the Corn & Chickpea Salsa
• frozen sweetcorn, defrosted and drained
• 1 tin chickpeas in water, rinsed and drained
• olive oil
• smoked paprika
• 1 green pepper, deseeded and chopped
• ½ red onion, peeled and finely chopped
• 3 large tomatoes, cored, diced
• ½ bunch coriander, chopped
• ½ tsp hot sauce (chipotle etc)
• juice of 1 lime
• splash of white wine vinegar