Well, this may not be the prettiest of dishes (it is a hash after all), but with the addition of new season Jersey royals and good-quality ham hock it elevates this humble dish to a new level.

Bring to a boil 500g Jersey royal potatoes (don’t peel them!) and cook till just tender (around 20 minutes). In the meantime, bash 1 garlic clove with a little coarse salt in a mortar and pestle till it is reduced to a paste. Stir in 1/3 cup Greek yogurt, 1 tsp creamed horseradish, and 1 tsp white vinegar.

When the potatoes are done, drain and transfer to a shallow bowl. While still hot, mash each potato lightly once with a fork and then stir in the yogurt mixture, 200g shredded ham hock(about 1 cup), ½ cup mixed chopped herbs (parsley, chives, mint) and a drizzle of olive oil. Season with sea salt and pepper and serve while still warm.

Serves 2.