Want an instant injection of vitamins and goodness? Try this hearty ham stew made with veggies, lentils and beans
Ingredients
- 450g (1lb) thick-cut ham on the bone, chopped
- 2.4 litres (4 pints) chicken stock
- 4 tbsp pearl barley
- 2 tbsp puy lentils
- 2 medium onions, sliced
- 4 - 6 medium carrots, diced
- 2 medium parsnips, diced
- 1/2 medium swede, diced
- Ground black pepper
- 2 sprigs of thyme
- 2 bay leaves
- Sprig of parsley
- 450g (1lb) potatoes in their skins, diced
- 1 small cabbage, chopped 1 leek, chopped
- 4 tbsp chopped parsley
- 400g (14oz) tin of red kidney beans, drained and rinsed
- 4 tbsp snipped chives
WEIGHT CONVERTER
Method
- Place the ham in a saucepan and cover with stock. Bring to the boil, skim any scum, then add the pearl barley and lentils.
- Bring to the boil, reduce the heat and simmer for 15 mins. Add the onions, carrots, parsnips, swede, pepper, thyme, bay leaves and parsley. Bring to the boil, reduce the heat and simmer gently for a further 15 mins.
- Add the potatoes and cabbage and return to the boil. Simmer until they are just tender (about 15 mins).
- Add the chopped leek and parsley and cook for a further 5 mins or until the leek is just tender.
- Add the beans and warm through. Ladle into soup bowls and serve sprinkled with chives.
After leaving school, Antony Worrall Thompson studied hotel management before taking his first catering job in Essex. It wasn’t long until he was in a professional kitchen though as at the young age of 27 he moved to London and became the sous-chef at Brinkley’s Restaurant on Fulham Road. Over the years Antony has produced 32 books and counting, some of which focus on good healthy eating.
-
Sumac roasted fennel and carrots recipe
Roasted carrots go well with fennel, which sweetens up as it cooks.
By Samuel Goldsmith Published
-
Baked aubergines and lentils
A vibrant flavoursome dish, our baked aubergines and lentils costs less than £2 a head
By Rose Fooks Published
-
Herby chicken with Romesco sauce
Herby chicken flavoured simply with oregano with a rich Romesco sauce - which makes a great dip.
By Jessica Ransom Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
Parenting researcher reveals how to talk to your kids about achievements in a healthy, non-toxic way
Celebrating your kids' achievements is always important, but there's other things to worry about too
By Charlie Elizabeth Culverhouse Published
-
"Wanting something and not having it is one of the hardest human experiences" - child psychotherapist Dr Becky shares why having tantrums is healthy
Sorry parents, it turns out tantrums are actually good for your kid's health. Expert Dr Becky Kennedy has explained why.
By Ellie Hutchings Published
-
The parenting rules Victoria and David Beckham swear by to keep their kids happy and healthy
The A-list couple have four children together
By Charlie Elizabeth Culverhouse Published