• 6 g (⅕) calcium chloride
• ½ quantity jamón stock
• 200 g (7 oz) dried white beans, soaked overnight, drained
• 5 g (⅙ oz) sodium alginate
• sea salt flakes

Combine the calcium chloride with 500 ml (17 fl oz/2 cups) water. Set calcium bath aside.

Place the stock and beans in a saucepan and bring to the boil, then simmer for 1 hour or until the beans are tender. Drain, then transfer the beans to an upright blender and blend until smooth. Add the alginate and season with salt. Pass through a fine sieve.

Transfer to a piping bag fitted with a plain 1.5 cm (⅝ inch) nozzle. Pipe 12 cm (4½ inch) lengths into the calcium bath. Leave in the bath for 3 minutes or until a skin forms. Use kitchen scissors to cut into 3 cm (1¼ inch) lengths. Scoop out using a slotted spoon, then rinse in a clean water bath. Scoop out again and drain on paper towel.

These can be made up to 1 hour in advance. When ready to serve, place the ‘gnocchi’ in a steamer over simmering water and gently reheat.