This week on Food for Thought Geoff Hutchison's guest was Matthew Evans. He wants us to try and use the secondary cuts of the animal and gave us this recipe. This is an edited extract from For the Love of Meat by Matthew Evans & Alex Herbert, published by Hardie Grant. Photo: Alan Benson. Lennox Hastie / Firedoor This dish uses smoked ham hocks, which are secondary cuts. They are also a secondary element in this recipe: roasted, slow?braised and broken down so that the rich, smoky and salty qualities highlight the sweet nuttiness of the brussels sprouts. For this...