Step 1 Preheat the oven to 200’C/ 180’C fan/gas mark 6.

Step 2 Heat the butter in a large pan over a low to medium heat and add the spices. Cook for a few mins before adding the onions and cooking for a further 7-10 mins, until golden brown. Add the ginger, garlic and tomato puree and cook for a further 2 mins. Stir in the shredded ham hock and remove from the heat.

Step 3 Boil the rice until the rice is almost cooked, then strain. Add the rice to the spiced meat and stir through the yoghurt, coconut milk, mint, lemon juice, and coriander and season to taste.

Step 4 Place the biryani mixture in an oven proof dish and make a well in the centre. Place the stripped ham hock in the well with the bone pointing skywards. Pack the biryani around the hock and wrap the rolled out pastry over the protruding ham hock – make sure the bone pops out through the hole in the centre. Cover the exposed bone with foil. Brush with the beaten egg, sprinkle with sea salt and nigella seeds and bake in the oven for 45 minutes until the pastry is crisp and golden.

Step 5 Serve with a red onion salad, dressed with torn fresh mint and coriander leaves and a dish of yoghurt with diced cucumber, a squeeze of lemon juice, a pinch of sea salt and fresh chopped mint stirred through.