Step 1 Mix the cream, milk, garlic, chilli and mustard together and bring to a gentle simmer then set aside.

Step 2 Stir in 100g of Comté cheese.

Step 3 Take the hock out of its packaging, remove the skin and tear the meat into shreds.

Step 4 Grease an ovenproof dish and layer with a splash of the cheese sauce, celeriac, ham hock, potato and seasoning repeating until finished with a layer of potato.

Step 5 Pour over the rest of the cheesy cream mixture.

Step 6 Top with the remaining 100g grated cheese and bake in the oven for 1 hour at 180’C fan.