

Pulled ham hock sits with sliced leeks and potatoes in a creamy gratin sauce, finished under a cheesy topping that browns and bubbles in the oven. It's a frozen meal built for oven cooking, where the sauce thickens and the top colours as the dish heats through. Compared with simpler frozen gratins in the range, this one adds meat for a fuller, more substantial plate. The texture mix is straightforward: soft potato, tender leek, and strands of ham hock threaded through the sauce. Ham hock brings a salty, smoky depth that lifts the creamy base, and the leeks add a gentle sweetness that balances the richness. Serve it as a main with some crusty bread or green vegetables on the side.

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