Ham hock and lentils

Serves 6

for the ham

2 ham hocks of about 1.3kg each

1 onion quartered

2 carrots quartered lengthways

2 celery sticks, cut into thirds crossways

Sprigs of fresh thyme

Bay leaf

for the lentils

250g Puy lentils

Large knob of butter

1 large onion, finely diced

1 large carrot, finely diced

1 celery stick, finely diced

1 heaped tbsp coarsely chopped fresh parsley

First blanch the hocks by covering the joints with cold water in a large pan and bringing to the boil. Reduce the heat and simmer for 1 minute, drain off the hot water and refresh the hams under cold running water for a minute or so and drain again.

Cover hams with cold water again in the pan. Add other vegetables and herbs and bring to a simmer. Put the lid on the pan and simmer for three hours. When the meat is tender and coming loose from the bones turn off the heat and rest in the stock. Take ham out and strain off 900ml stock, saving the rest.

Blanch lentils in a pan of boiling water, drain in a sieve and refresh under the cold tap. Melt butter in a saucepan, add the diced onion, carrot and celery, cover the pan and cook for 5 minutes, without colouring. Tip in the lentils, pour in the measured stock and bring to a simmer. Cook for about 30 minutes, topping up with more stock if needed, until lentils are soft. Meanwhile cut skin and fat from the hams, pull meat of the bone and cut up or shred into pieces. When the lentils are ready add the shredded ham and parsley and season with pepper (no salt).

From www.bbcgoodfood.com

See also healthy coleslaw on bbcgoodfood.com

Click here for Sam and Sam Clark's pomegranate jelly

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