36 The Times Magazine
LENTIL STEW WITH HAM
HOCK AND POTATOES
Serves 4
Ham hock is an underrated,
inexpensive cut. This makes a
very fine dinner when paired
with a dressed salad, crusty bread
and a nice bottle of beaujolais.
- 1 ham hock, soaked in
water overnight - 1 onion, quartered and
studded with 8 cloves - 2 sticks of celery,
roughly chopped - 3 medium carrots,
finely chopped - 3 bay leaves
- 6 peppercorns
- A small handful of fresh flat-
leaf parsley, leaves separated
from the stalks and chopped - 400g puy lentils
- 500g waxy potatoes, peeled
and cut into bite-sized pieces - Salt and pepper
- 1 tbsp white wine or
cider vinegar - Juice of half a lemon
- Wholegrain or Dijon mustard,
to serve
1.Discard the liquid in which the
ham hock was soaking and place
the joint in a pot big enough to
accommodate it comfortably,
along with the onion, celery,
carrots, bay leaves, peppercorns
and parsley stalks. Cover with
2.5 litres water and bring to
a boil, removing any scum.
Reduce to a gentle simmer
and cook for 1½ hours, or
until the meat is tender.
2.Remove the ham from the
cooking liquor and leave to cool.
Strain the liquid through a sieve
into a clean pan and discard the
contents of the sieve.
3.Put the lentils and potatoes
into the ham liquor, bring to a
boil and simmer for 30 minutes,
or until both are cooked through.
Check the seasoning of the broth
and adjust as necessary with salt,
freshly milled black pepper, the
vinegar and a squeeze of lemon.
Place the ham back in the pot
and add the chopped parsley.
4.Serve in the middle of the
table, so people help themselves,
separating the meat from the
bone. Serve with mustard.