WHAT YOU DO
Step 1. Place the ham hock in a pot with water and bring to the boil. Simmer for 90 minutes or until the meat is falling from the bone. Once cooked and cool enough to handle, mix the meat with the honey and mustard and set aside.
Step 2. To make the soup, in a medium-sized pot melt the butter and add the onion, leek and garlic. Cook on a low heat for ten minutes until the vegetables are soft but are not coloured.
Step 3. Add the potatoes followed by the chicken stock. Bring to the boil and simmer for ten minutes or until the potato is fully cooked.
Step 4. Add the wild garlic and simmer for two minutes, then add the cream and blend until nice and smooth.
Step 5. To serve, place some of the warm ham hock in the middle of a bowl and pour in the hot soup. Garnish with croutons, your favorite torn herb and a drizzle of olive oil.
Recipe by Dan Hannigan, head chef at Orwell Road restaurant in Dublin, orwellroad.com
