Instructions: Put the bacon hock in a large saucepan with the sliced onion and cover with cold water. (As bacon hock is not very salty, you will not need to discard the water.)

Put the pease pudding in a mixing bowl and beat the eggs and softened butter into it. Line a small bowl with 3 or 4 long strips of cling film at right angles to each other. Add the pease pudding mixture and fold the ends of the cling film over the top. Invert this package on to another 2 or 3 sheets of cling film and seal again. Then put the parcel on a sheet of foil, pull up and seal the edges. Repeat once more with another sheet of foil. Add this package to the saucepan as soon as the water cooking the meat comes to the boil. Cook together until the meat is done (the pease pudding package will float). Cook for 25 minutes per pound (450g), plus 25 minutes.

When the meat is ready, take out the pease pudding. Carefully remove the foil (which may contain some water) and the cling film. Remove the rind from the hock, and slice both it and the pease pudding. Pour a few ladles of the cooking liquid on to the chopped parsley in a bowl. Place alternate slices of hock and pease pudding on serving plates and serve with just enough parsley sauce to moisten.

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