Ingredients

Step by step

1. Preheat the oven to 120°C, fan 100°C, gas 1⁄2, as a warming oven. Cook the peas for 2-3 minutes in a pan of boiling water, or until just tender. Drain and plunge the peas into a bowl of iced water. Once cool, drain again. Pulse half of the peas in a small food processor, or mash by hand.
2. Place the whole and mashed peas into a large bowl with the ham hock, spring onions and flour. Beat 2 of the eggs with the milk and 1 tablespoon wholegrain mustard. Add the egg mixture to the pea mixture and stir to combine. Season well. In a small bowl, stir together the mayonnaise and the remaining 1⁄2 tablespoon of wholegrain mustard; set aside.
   Waste not

   Don’t let a jar of mustard languish at the back of the fridge. Make a dressing for summer salads by whisking together 2 tbsp olive oil, 1 tbsp balsamic vinegar, 2 tsp wholegrain mustard and 2 tsp clear honey with seasoning. A larger batch can be sealed and stored in the fridge.
3. Heat 1⁄2 tablespoon of oil in a large, non-stick frying pan. Spoon in half the mixture to make 4 fritters. Flatten each one with the back of a spoon until roughly 8cm in diameter. Fry over a medium-high heat for 2-3 minutes on each side or until golden brown and set. Keep warm in the oven. Repeat with another 1⁄2 tablespoon oil and the remaining batter.
4. Meanwhile, bring a wide deep pan of water to a rolling boil for poaching the eggs and add the vinegar. Crack each of the 4 remaining eggs into a small glass or ramekin. Reduce the heat to very low then gently tip in the eggs, spaced around the pan (the fresher the eggs, the better the whites will set neatly). Poach for 31⁄2-4 minutes or until the whites are set and the yolks are still soft. Use a slotted spoon to lift out the eggs and drain briefly on kitchen paper.
5. Toss the salad leaves with the remaining 1⁄2 tablespoon of rapeseed oil and seasoning. Divide the leaves between plates and top each with 2 fritters and a poached egg. Serve with the mustard mayo and finish with a grinding of black pepper.