Homemade ham hock & lentil soup with sides
Ham hock & lentil soup
Ingredients
- Ham hock - 200g portion (ideally from a bigger joint having used the meat elsewhere), roughly chopped
- Carrots x2, roughly chopped
- Celery sticks x2, roughly chopped
- 1 red onion, roughly chopped
- 1-2 ham stock cubes made into 2l stock
- 200g red lentils
- Drizzle EVOO
Method
- Combine the vegetables with the ham over a drizzle of EVOO in the pan, cook until lightly coloured
- Add the stock and simmer for at least 30 minutes
- Add the lentils and cook for another 10 minutes, season with black pepper to taste.
- Blitz into a smooth consistency.
Cheesy sourdough
Ingredients
- Seeded sourdough loaf - around 150g for 2 adults, 2 kids
- Cheddar cheese cut into slices
- Worcestershire sauce
- Black pepper
Method
- Toast the bread on one side under the grill
- Add the cheese and grill until toasted and bubbling
- Serve topping with a splash of Worcestershire sauce and a crack of black pepper.
Sesame broccoli
Ingredients
- Head of broccoli
- Toasted sesame oil
- Sesame seeds
- Soy sauce or Kelpamare
Method
- Break the broccoli into florets (adding the stalks into your soup if you are making this together)
- Add to a pain and steam with a little water - cover where possible
- Once the water has evaporated after a few minutes, add a drizzle of sesame oil and pan fry for a few minutes until tender with a light colour
- Drizzle with sesame seeds to serve.
Bruschetta-style tomatoes
Ingredients
- Handful of plum tomatoes
- 1 close of garlic, crushed
- Handful of fresh basil leaves (get a small plant to keep your supply going for longer), finely chopped
- Good glug of EVOO
- Pinch of sea salt flakes or Herbamare
- Black pepper
Method
- Cut the tomatoes into quarters and add to a bowl
- Garnish the tomatoes with the basil, EVOO, garlic, salt and pepper - leave the flavours to infuse for around 10 minutes before serving.
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