Cover the ham hock in water, bring to the boil and simmer gently simmer on a low heat for 2 hours.

Remove from the water, retaining the cooking water, dry the meat and remove the fat layer, which can be discarded. Shred the meat from the bone.

Place a large pan over a low heat and add the wine and ham liquor with three quarters of the butter. When the butter has melted add the asparagus, ham and peas then cook gently for 2 minutes. Finish by adding the wild garlic and chives.

Add the remaining butter to a small frying pan and place over a medium heat.  When the butter has melted add the potatoes, crush and warm through.

Coat the soft-boiled eggs in flour, egg and breadcrumbs and deep fry for 1 minute, until golden and crisp then remove and drain.

To serve, spoon a mound of potatoes into the centre of the bowls, remove the top of the egg so that the soft yolk is visible, then nestle the egg in the mound of potatoes. Spoon the ham and vegetable mixture around, sprinkle over garlic flowers and spoon in some of the broth.