1 tbsp olive oil
560g pack Cooks’ Ingredients Casserole Vegetables
75g dried green lentils, rinsed
500ml fresh Cooks’ Ingredients Chicken Stock
90g No.1 Cider Cured Ham(available from the service counter), cut into chunks
11⁄2 tbsp fresh green pesto with basil
75g fresh white breadcrumbs


1.Preheat the oven to 200 ̊C, gas mark 6. Heat the oil in a large, ovenproof sauté pan or casserole dish over a medium-high heat. Add the casserole vegetables along with a pinch of salt and fry for 15 minutes, stirring regularly, until golden. Meanwhile, put the lentils in a large saucepan and cover with cold water. Bring to the boil, then simmer for 15 minutes or until tender; drain and set aside.

2. Add the stock to the pan with the vegetables and simmer for 5 minutes, then tip in the ham and drained lentils and simmer for another 5 minutes. The vegetables should be completely tender by now.

3. Mix the pesto through the breadcrumbs until evenly distributed, then scatter over the top of the casserole. Transfer to the oven and cook for 12-14 minutes until the crumbs are golden. Serve immediately with creamy mash, if liked.

Cook’s tip

Make a meat-free version of this dish by swapping the ham for shredded kale, and the chicken stock for vegetable stock.

And to drink…

Heredad del Rey Monastrell Syrah Seleccion Reservada, Spain, has a fruity palate with oaky mulberry and blueberry flavours and a smoky finish.


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