Step 2 Place the cooked ham hock in a saucepan with the chicken stock and bring it gently to a simmer. Let it simmer gently for 15 minutes. When the meat has loosened from the bone, flake it off and keep it in a separate bowl. Return the bone to the saucepan to enrich the stock. Keep the stock warm over a low heat.

Step 4 In a wide pan, melt the butter and gently sweat the onion, garlic and thyme until soft and fragrant. Stir in the arborio rice so the grains are coated and glossy, then pour in the white wine and let it simmer until almost evaporated. Begin ladling in the warm enriched stock, one ladle at a time, stirring slowly and allowing each addition to be absorbed before adding the next. Continue until the rice is creamy and just tender with a slight bite.

Step 6 Fold through the flakes of ham hock, followed by the piccalilli for a gentle tang. Add the finely grated Comté and stir until the cheese melts into the risotto, loosening with an extra splash of stock if needed. Taste and season.

Step 8 Spoon into warm bowls and scatter with a few extra flakes of ham hock and edible flowers for a bright, savoury finish.