• p77



    1 ham hock

    1 carrot, peeled

    1 onion, peeled and halved

    2 garlic cloves, peeled

    1 bay leaf

    1 sprig of thyme

    150g of pearl barley

    200g of yellow split peas

    150g of red lentils


    black pepper

    To plate

    1 tbsp of flat-leaf parsley, chopped

    1/2 loaf of crusty bread


    Place the ham hock in a large saucepan and cover with cold water. Leave to soak for 1 hour. Drain and cover once more with cold water

    Add the carrot, onion, garlic, bay leaf and thyme. Bring to the boil then reduce the heat and simmer for 2 hours

    Remove the carrot and onion, add the pearl barley and yellow split peas and cook for a further 50 minutes

    Add the red lentils and cook for another 10 minutes. The ham should now fall off the bone. If not, simmer for a further 15 minutes

    Once cooked, carefully remove the ham hock from the saucepan with a large spoon, set aside on a plate and allow to cool just enough so you can remove the meat from the bone

    Tear the meat into chunks – it’s entirely up to you what size you want to keep the ham pieces. Return the ham to the saucepan to warm through. Season with pepper and taste before adding any salt

    Ladle into soup bowls and finish with some chopped fresh parsley. Serve hot straight away with some crusty bread