Ham hock and new potato salad with piccalilli dressing

Cook the potatoes in boiling salted water until tender, then lift from the water, allow to cool a little, and cut in half lengthways

Add the mangetout to the boiling water for 30 seconds, then drain

Combine all the ingredients for the dressing and mix well

Arrange the castelfranco, ham hock, potatoes and mangetout on a serving platter and drizzle over the dressing. Garnish with the mint, and serve