|Sat Fat 4g||20%|
This winter soup recipe is packed with a fantastic blend of ingredients which offer both tantalizing tastes and offers a fantastic consistency to the broth – ham hock, eggs and red lentils are the cornerstone of this. Once you’ve added onion and chicken stock to the equation, you’ve got a filling, delicious meal.
Gently cook the onion in the butter and season a little. Add the stock and potatoes and lentils and bring to the boil. Simmer for fifteen minutes, check and adjust the seasoning. Add more water if necessary.
Poach the eggs for three minutes.
Add the greens to the hot soup, return to the boil and stir well then remove from the heat. Stir in the ham hock.
Serve each soup with a poached egg on top and a good twist of black pepper.
Explore more winter recipes.
300g maris pipers, cubed
200g shredded ham hock
1 onion, sliced
100g split red lentils
1.5l chicken stock
200g spring greens, sliced
Salt and pepper
Twice baked sour cream and chive jacket potatoes recipe
Twice-baked might sound complicated, but these guys are a doddle to whip up, and well worth it at the end.
A recipe created by Michel Roux Jr for British Sausage Week 2015
Take the roast potato outside the context of the Sunday roast and into more tropical cuisines. The crunchy and soft consistency works amazingly well with the prawn and coconut milk flavours.
Spiralised Potato Recipe with Wrapped Cod with Herbs
This simple recipe is ideal to impress your guests with this delicious herby cod dish, which is ready in under half an hour! Quick and easily done, just in time for dinner.
This campaign was originally produced in the framework of a programme co-financed by the European Union