It’s great experimenting with food and coming up with something new. As we returned to base after our last event on Friday we noticed as a couple of remaining hocks cooled down in their cooking liquid (Beer), it formed a fantastically tasty aspic. So with the remaining hock meat and some cooked carrot I made an hock in aspic a bit like the French classic “Ham and Parsley in Aspic” – added a bit of salt and lots of pepper – it could have been crap – you never know. But even I had to admit this is one of the best things I’ve tasted this year – served with a little mustard and cornichon – fantastic. I’m going to make this as an entree dish for the summer.