Instructions: Salt to taste, but be careful many smoked hocks are heavily salted.

Pressure cook the hock in a cup of water with the teaspoon of curry powder for one hour until it is easy to remove from the bone.Roughly chop and leave it to absorb any liquor left in the pressure cooker.(If it is very fatty you could remove the fat. I sometimes do this by letting the fat settle on the surface and then carefully draw it up with kitchen tissue, leaving the non fat liquor behind) However traditionally this meal was rich in fats and gave the welsh coal miners the energy they needed to work 12 hours or more a day. Chop the leeks into coin shaped rounds and do the same to the potatoes.

Layer the chopped hock potatoes, leeks and chopped garlic in a casserole dish. Combine any liquor from the hock with the yoghurt or sour cream and thicken it to a creamy consistency over low heat with flour.This gets poured over the potato, leeks and hock. The whole thing gets baked for an hour on medium heat until the potatoes are soft. The sauce should be bubbling and browning at the edges.

Enjoy as always with a suitable red wine! I recommend one of the South African merlots with this one.

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