This incredible dish by Chef Colin Fassnidge is best enjoyed with a cold glass of Matilda Bay Dirty Granny!


  • 2 smoked ham hocks

  • 1 onion

  • 2 carrots (keep whole during cooking process)

  • 2 sticks celery

  • 1 bay leaf

  • 5 black peppercorns

  • ¼ bunch thyme

  • ¼ bunch rosemary

  • 1 litre Matilda Bay Dirty Granny apple cider

  • 100gms cornichons

  • 60gms washed baby salted capers

  • ½ bunch flat leaf parsley

  • 1 lemon zested

  • 20mls sherry vinegar

  • Pink salt

  • Cracked black pepper


  • 1.

    Roughly chop vegetables apart from the carrots, leave these whole for later.

  • 2.

    In a large pot put smoked hocks, vegetables and aromats.

  • 3.

    Cover with Matilda Bay Dirty Granny matured apple cider, bring to the boil and simmer until bone is easily removed. About 3 hrs.

  • 4.

    Let hocks cool in stock before picking the meat off the bones.

  • 5.

    Strain stock through fine strainer. Take 1 litre of stock and reduce to 250mls.

  • 6.

    Finely chop cornichons and washed capers, roughly chop parsley and fold both through the hock meat.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 232kj
  • Fat Total 9g
  • Saturated Fat 3g
  • Protein 20g
  • Carbohydrate 17g
  • Sugar 11g
  • Sodium 905mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Cooking time: 4 hours

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