Candice Brown’s Ham Hock, Blue Cheese & Corn Nachos

From Ainsley’s World Cup Flavours, ITV

A different take on an old favourite, these delicious nachos are full of salty cheesy flavours, topped with a spicy and zesty guacamole and a smoky corn salsa. Great for sharing and the ideal snack to enjoy while watching the footie!


Preheat oven to 200C/180c fan/Gas 6

On a baking tray with some olive oil sprinkle over 1 handful of the sweetcorn and chickpeas and mix with some of the smoked paprika, salt and pepper. Place in the oven for 5 minutes.

Place the avocado in a bowl with all the other guacamole ingredients and mix together. Cover and set aside

In another bowl add all the remaining ingredients for the corn and chickpea salsa and mix together well. Stir through the ham hock.

Remove the corn and chickpeas from the oven.

On a large baking/serving tray sprinkle over a layer of tortilla chips then dot over some of the salsa and sprinkle over the cheese mix. Add another pile of tortilla chips, some salsa and cheese. Pile it up good and high. Place in the oven for a few minutes until the cheese starts to melt.

Remove from the oven, dot over the guacamole, drizzle over the blue cheese dip and sprinkle with the toasted corn and chickpeas. Scatter with some coriander and serve.



  • 180g pack of shredded ham hock
  • mixed grated cheese (I use mozzarella and cheddar)
  • tub of dipping blue cheese (I use Saint Agur Blue Creme)
  • 1 large bag salted tortilla chips
  • For the Guacamole
  • 2 ripe avocados, roughly chopped/squished
  • 1 banana shallot, finely chopped
  • 1 clove garlic, crushed
  • 1 red chilli, finely chopped
  • 1 fresh lime, zest and juice
  • small bunch parsley, chopped
  • salt and pepper
  • For the Corn & Chickpea Salsa
  • frozen sweetcorn, defrosted and drained
  • 1 tin chickpeas in water, rinsed and drained
  • olive oil
  • smoked paprika
  • 1 green pepper, deseeded and chopped
  • ½ red onion, peeled and finely chopped
  • 3 large tomatoes, cored, diced
  • 1 clove garlic, crushed
  • ½ bunch coriander, chopped
  • 1 red chilli, finely chopped
  • ½ tsp hot sauce (chipotle etc)
  • juice of 1 lime
  • splash of white wine vinegar