Ham Hock, Borlotti Bean and Kale Soup
For the ham and stock
1 ham hock
A few black peppercorns
2 or 3 bay leaves
3 large floury potatoes, peeled and cut into chunks
3 carrots, peeled and sliced
2 stalks of celery, sliced
1 onion, chopped
2 cloves of garlic, sliced
2 tbsp olive oil
2 tsp sweet smoked paprika
A good pinch of saffron
A pinch of cayenne pepper
750ml of ham stock
Ham from your cooked hock
250g of cooked borlotti beans
A few handfuls of sliced kale
1 - To cook your ham and make stock, put all of the ham and stock ingredients into a pot. Cover with water, bring to the boil and simmer for 2-2 and a half hours. The meat will be cooked when it falls from the bone.
2 - Remove the ham and leave to cool. Remove the fat and then peel off the chunks of delicious, gelatinous ham.
3 - Pour the stock through a sieve and reserve. You can freeze what you don't use.
4 - To make the soup, heat up the oil in a pan. Add the onion, celery, carrot and potato and cook for 5 minutes. Add the paprika, cayenne and saffron and stir for 1 minute.
5 - Pour in the stock. Bring to the boil and then simmer for 20 minutes, or until the carrot and potato have softened.
6 - Add the beans and kale. Simmer for a further 10 minutes.
7 - Finally, stir in the ham and heat through. Taste for seasoning then serve in large bowls with good, crusty bread.