For the potato cakes, preheat the oven to 180°C

Bake the potatoes for about 1 hour or until soft and cooked through

Halve the baked potatoes and scoop out the filling to make a dry mash, reserving the skins. Store the dry mash in the fridge in a covered container until needed

Dehydrate the potato skins in the oven at 60°C for about 4 hours, or in a dehydrator overnight. The skins should be completely dried

For the curry potato salt, place all the ingredients with 200g potato skins in a blender and blend to a powder. Remove and store in dry container

Heat up enough oil to deep-fry the potato skins in a high-sided, heavy-bottomed pan to 160°C

Use a peeler to peel the potatoes, so you have long thin strips

Fry the potato skins for 3–5 minutes or until crispy 

Season with curry potato salt

For the ham hock, first preheat the oven to 180°C

Put the ham hock in a large pan with enough water to cover. Bring to a boil then, once boiling, strain off the water and add fresh water

Add the star anise, black peppercorns, fennel seeds and cumin seeds to an ovenproof tray. Toast in the oven for 4 minutes

Add the toasted spices to the pan with the ham hock along with the remaining ingredients

Bring the ham hock up to a simmer and cook over a low heat for 2–3 hours until soft and tender

Remove the ham from the stock and let cool

Once cool, shred the ham hock into small pieces. Transfer what you’re not going to use to a container, and store in the fridge. Set aside enough ham to top the pancakes

Add the maple syrup to a pan and bring to the boil. You want 2 tbsp maple syrup per 150g ham hock

Add the picked ham hock and mix through the syrup over a high heat. Transfer the glazed ham to a bowl and and mix with the chopped tarragon

For the potato cakes, heat a little bit of oil in a frying pan over medium heat. Sauté the onions and the garlic with the salt, sugar, turmeric and white pepper. Cook until the onions are soft, about 10–15 minutes. Set aside to cool

Mix together the cooled, dry mash and cooked onions

Mix the flour with potato mixture then transfer to a clean work surface

Make a small well in centre, then add beaten eggs, chervil and grated parmesan

Knead everything into dry mash, adding extra flour if needed, to form a dough

Divide the dough into 80g portions

Roll each portion into balls, add extra flour for dusting if needed, and flatten into 2 cm-thick rounds

Preheat the oven to 170°C

To cook the potato cakes, warm some clarified butter in a non-stick pan over a medium-high heat. Add a sprig of rosemary to perfume the butter, then cook the potato cakes in batches until golden, about 3 minutes per side

Transfer the potato cakes to a baking paper-lined tray and roast in the oven for 8 minutes to cook through

For the mustard dressing, mix all the ingredients together

Bring a 2 litres water to a simmer, and add the white wine vinegar

Crack each egg into a small bowl

Swirl circles into the water with a spoon, so it forms a vortex, then pour each egg into the simmering water and cook for 3 minutes. Remove with a slotted spoon

To serve, add a dollop of dressing to the centre of each plate, then top with a potato cake and some of the glazed ham

Finish with a poached egg, chives, pea shoots and the crispy potato skins