Lentil and ham hock soup

Step 1

Place the ham in a large saucepan, cover with approximately 2.5 pints cold water and cover. Bring to the boil and then simmer for 2 hours until tender. Remove the meat and bones, reserving the meat

Step 2

Add the lentils and vegetables and bring back to the boil. Reduce to a simmer for 20–25 minutes until the lentils are tender

Step 3

Add the strewn meat back in, correct the seasoning if required and serve with a good grinding of black pepper