Ham Hough and Red Lentil Soup

Put the ham into a large saucepan with the water and unpeeled garlic cloves.

Bring to the boil, cover and simmer for 60 minutes.

Meanwhile, peel the carrots and potatoes and cut into small chunks.

Peel, halve and finely chop the onions.

Wash the celery and cut into small pieces.

Once the ham is cooked, remove from the water, discard the garlic cloves and put the ham to one side to allow to cool.

Skim off any fat from the stock in the saucepan and add the carrots, potatoes, celery, lentils, onions and the crumbled stock cube.

Season with some black pepper.

Bring back to the boil and simmer for about 20 minutes until the vegetables and lentils are tender.

While the vegetables are cooking, trim the ham of any skin and fat, and shred the meat.

Then add the shredded meat back to the soup, heat gently to reheat the meat and serve.