This is a super-easy dish that’s rich, hearty and full-flavoured, but doesn’t require a whole lot of work. Just let the flavour of the hock come through and do the work for you. Begin this recipe a day ahead to soak the beans.
Gazpacho with pickled celery and oysters recipe - For quick-pickled celery, combine ingredients in a small bowl, season to taste and set aside to pickle until required. Combine bread, shallot, vinegar and 125ml water in a bowl and leave briefly to soften (2-3 minutes). Transfer to a blender, add tomato, garlic, olive oil, tarragon and oyster juice.