Place the gammon hock in a large pan and cover with cold water, bring to the boil and simmer for 10 minutes. Drain and place the hock back into the pan with the stock ingredients. Cover with cold water, bring to the boil and then reduce heat to a simmer, cook for 3 hours or until the meat falls from the bone. Leave to cool in the pan.

Once the gammon is cool, strip the meat from the bone, discarding the skin and trim any excessive fat.

To cook the braised beans, first heat a pan over a medium heat, add the olive oil and onions and cook until translucent. Add the garlic and cook until soft. Next the harissa, cumin, cinnamon, bay and thyme, cook for a couple of minutes so the aromas are released. Finally add the red peppers, pinto beans, chopped tomatoes and gammon stock. Bring to a rapid simmer and cook for 10 minutes.

For the coriander sauce, using a food processor or stick blender, puree all the ingredients to make a coarse sauce. Adjust the seasoning with salt to suit your preference.

Back to the beans, the sauce should now be reduced and will thicken slightly, cook for longer if you want a thicker sauce. Now add the strips of gammon and stir to ensure everything is well coated, cook for another couple of minutes to ensure the gammon is heated through.

To serve, toast thick slices of sourdough bread, drizzle with a little olive oil and then generously spoon over the gammon and braised beans and some of the coriander sauce.