Ingredients

40g unsalted butter
400g leeks, halved lengthways and thinly sliced
3 cloves garlic, finely chopped
2 sticks celery, halved lengthways and thinly sliced
¼ tsp caraway seeds
½ white cabbage, tough core removed, thinly shredded
1L fresh chicken stock
250g pack cooked Puy lentils
90g Cooks’ Ingredients Pulled Ham Hock
1 lemon, finely grated zest

Method

1. Melt the butter in a large saucepan. Tip in the leeks, garlic, celery and caraway seeds. Season and cook over a medium heat for 5-10 minutes, stirring often until softened.

2. Add the cabbage and cook over a high heat for about 5-10 minutes, stirring often, until starting to colour.

3. Tip in the stock and lentils, then bring to a simmer. Cover and simmer for 15-20 minutes until slightly thickened. Stir in the ham hock and lemon zest before serving.  

Cook’s tipFor a little warmth and extra flavour stir in 1½ tsp Dijon mustard along with the ham and lemon zest.

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