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Method

1. To make the ham hock, put the ham into a deep saucepan, add the carrot, celery, onion, bay leaf, star anise, thyme, and peppercorns, and cover with water. Bring to the boil slowly, then simmer on a medium heat for 1½–2 hours, until tender. Remove from the heat and allow to cool in the stock before shredding.

2. Meanwhile, to make the pickle, put the onions and courgettes into a colander and season well with salt. Massage well and leave to sit for 30 minutes to soften. Once softened, rinse with water.

3. Mix together a little of the vinegar, the mustard powder, mustard seeds, cumin, coriander, turmeric, and flour in a small saucepan to make a paste. Place over a medium heat and pour in the remaining vinegar little by little until combined. Add the sugar and bay, and bring to a simmer. Simmer for 5 minutes to thicken before adding the vegetables. Stir well and remove from the heat. Allow to cool before serving.

4. To make the toastie, cut the crusts off the bread and spread the béchamel on two slices of bread. Sprinkle over the gruyere and chives and add the shredded ham before topping with the remaining slices of bread and squash down to seal.

5. Place the flour on a large plate and season with salt and pepper. Put the eggs and milk in a shallow bowl and beat together. Add the panko breadcrumbs to another bowl.

6. Dip the toasties in the flour, then in the egg and milk mixture and then the breadcrumbs.

7. Melt the butter in a large frying pan on a medium heat and fry the toasties for 2–3 minutes on each side, or until crisp and golden-brown.

8. Slice the toasties and serve with the pickle.