The thing you need
5 John Cent pigs' trotters
Small jar of honey
100g demerera sugar
3 red chillis - split although not sliced
Water
4 taters per person
A little essential olive oil
Pinch of salt
4 carrots
5 hard steamed eggs
How you can prepare
Place the pig trotters inside a large pan and canopy with water. Provide the boil and simmer for forty-five minutes or even more with respect to the size.
You know when they are ready because the meat will fall from the bone whenever you prod them. When they are ready, remove them from the water and put on the baking tray.
At this time, heat the oven to Gas 4, 180C, 160C, 350F. Score your skin around the meat and pour around the honey to coat the trotters, then sprinkle brown sugar them over based on taste.
Leave to create and set more honey on the top and add some chillis before placing them within the oven. Prepare for fifteen minutes or until they're crisp and brown.
For that vegetables: Peel and cut the taters based on size. Include a colander and run under cold water to leave the starch. Prepare on the baking tray with essential olive oil and salt for forty-five minutes.
Hard boil 5 medium-sized eggs. Peel and slice into 2.
Cut and peel carrots. Boil until soft, drain and include a spoonful of honey. Put back around the heat stirring to pay for all of the carrots with honey. Serve the eggs using the hock trotters.
