b'THE FOODHALL MARKMORIARTYM A R KS S P R O U T A N D H A M H O C K G R A T I NSERVES 6INGREDIENTS M A R KS R O A S T E D 500g Brussels sprouts, halved1 pack M&S shredded ham hock C A R R O T S2 tbsp butter2 tbsp plain flour500ml milk SERVES 650g grated parmesan1 tbsp chicken concentrate INGREDIENTS1 tbsp Dijon mustard 12 - 15 medium Irish carrots, peeled3 tbsp lemon juice 2 tbsp butterHandful of parsley, chopped 2 tbsp ras el hanout spice blend50g breadcrumbs Zest and juice of half a limeHandful of Coriander, choppedMETHOD METHODStart by preheating your oven to 185c. Place a heavy based saucepan Preheat your oven to 185c. Place a large non stick pan on a medium heat and add the butter and flour. Using a whisk, mix the on a medium heat.two over the heat for 2mins until the flour is bubbling.Place the butter and spice blend in the pan and allow it At this point. Whisk in your milk and allow it to come to the boil andto melt down. Season with salt and add the carrots. thicken. Coat in the foaming butter before placing the whole Go in with the chicken concentrate, parmesan, mustard, lemon juicepan in the oven. and parsley and adjust the seasoning with salt and pepper.Cook for 15mins until the carrots are just soft when Now add in the sliced sprouts and ham hock and mix. Transfer the mixtested with a fork.to an baking dish or tray and top with the breadcrumbs. Cook for 25 to 30 mins until the top is golden brown and the sprouts have cookedFinish with the lime juice, zest and chopped corianderthrough. Allow to rest for 10mins before serving. and serve.79'