Ham Hock & Winter Greens in Ginger Broth with Pineapple Vinegar
I always keep a bag of shredded ham hock in the freezer, it lasts forever and makes a quick, nourishing broth. In winter I struggle to stay full, so this is a go-to: protein-rich, green, and grounding. Ginger works as your immune system’s best mate, broth feeds your body from the inside out, and that final spray of pineapple vinegar wakes everything up. Sweet, salty, sour, and warm, it’s like a hug in a bowl.
Ingredients
• 300g cooked ham hock, shredded
• 1 bunch cavolo nero or kale, roughly chopped
• 600ml light chicken stock or bone broth
• 1 thumb of ginger, sliced into thin strips
• 1 garlic clove, sliced (optional)
• Few sprays of maple smoked pineapple vinegar
• Freshly cracked black pepper
Method
Warm the stock with ginger and garlic until fragrant. Add the cavolo nero and simmer until just tender. Drop in the ham hock and warm through gently. Finish with pineapple vinegar, lime zest, and cracked pepper. Serve steaming hot.
Chef Notes
You can take this bowl anywhere. Swap ham hock for shredded roast chicken or smoked tofu if you’re running light on meat. Add a spoonful of cooked rice or barley to make it more of a meal. If you’ve got miso paste, stir a teaspoon in at the end for umami depth.
A few drops of sesame oil or a dash of soy brings warmth and richness. If you want spice, throw in a couple of slices of fresh chilli or a pinch of white pepper.
In summer, trade the cavolo nero for bok choy or spinach and serve it lighter. In winter, go deeper with smoked bacon bones or even leftover roast pork bones simmered for a few hour
Maple Smoked Pineapple Vinegar
£15.99
Two-star Great Taste Award 2026.
Freshly pressed pineapple juice, 100% pure maple syrup and organic British apple cider vinegar, smoked gently over maple wood chips for 10 hours. The color band at the base is a nod to synesthesia, flavour made visible before you even open the bottle.
Spray it over hot BBQ chicken. Spoon it over raw fish. Mix it with soy for a fast pineapple ponzu. Warm it and finish grilled pork. Add it to a pineapple margarita. It makes simple food taste finished with almost no effort.
Award-winning. Small batch. London-made. 300ml.
INGREDIENTS
Fresh Pineapple Juice (60%), Organic Apple Cider Vinegar (30%), 100% Maple Syrup (9%), Sea Salt.