Pork Shin with rosemary potato croquettes and grilled chicory is a perfect main course to serve at your next dinner party to amaze your guests and to fully experience all the deliciousness of a recipe that uses authentic, boldly flavoured ingredients.

An autumnal dish that's just waiting to become a Sunday lunch favourite with the family. Read on for our mouth-watering recipe for a dish that's packed full of flavour and character. The potatoes are velvety soft on the inside, whilst their cheese coating and the chicory add a little bite and novelty to the dish. Here's how to make it.

The Recipe:

• Cook the potatoes with the skin on. Once tender, peel and mash using a potato masher. Scoop the mashed potato into a mixing bowl, add the grated Parmesan cheese, the milk and nutmeg, and check for salt and pepper.
• Shape the potato and cheese mixture into croquettes with the help of two spoons (quenelles).
• Arrange the croquettes in a lined oven dish, drizzle over the oil, and sprinkle with rosemary needles and more grated cheese.
• Bake the croquettes in the oven at 180°C for 10 minutes.
• Roast the Negroni Pork Shin in the oven according to the instructions on the packaging, then carve into slices. 
• Wash the chicory and cut into quarters. Grill on a hot plate for a few minutes and dress with lemon juice, extra virgin olive oil, salt and pepper.
• Serve the ham hock with the potato croquettes and the chicory whilst still warm.