• David Hall

Ham Hock, Borlotti Bean and Kale Soup

Ingredients - Feeds 4 For the ham and stock

1 ham hock

1 carrot

1 onion

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, cover, bring to the boil and simmer for two-two and a half hours. Using a slotted spoon, skim any scum that gathers on the top. You may need to top up the water now and again. 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 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.

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