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Ingredients

• 2 smoked ham houghs (or hocks) - in Scotland we pronounce it 'hochhhhs' (using a very guttural Germanic sound). I use Simon Howie houghs which are very smoky indeed.
• Bay leaf
• 3-4 black peppercorns
• A couple of ham stock cubes. I use Knorr's
• 4 oz. smoked bacon, chopped fine (I use Oscar Meyer's streaky)
• 2 carrots, very finely chopped
• 2 medium onions,very finely chopped
• 2 celery stalks, very finely chopped
• 7 oz. Puy lentils, well rinsed (no need to soak)
• 14 oz. tin chopped tomatoes
• 4 cloves garlic, crushed
• 8 oz. savoy cabbage (the very dark green curly outside leaves), shredded finely
• 2 oz. red lentils, well rinsed
• A bunch of fresh curly parsley, finely chopped

Description

Puy Lentils Are Apparently Known As 'the Caviar Of The Poor' - They Haven't Seen The Price Charged For Them Round Here... I Have Adapted This From A Delia Smith Recipe And Have Also Included My Way Of Making Ham Stock. The Prep Time Reflects This. This Is

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