This week’s recipe comes from our reporter Nick Morrison, this one is for his version of Lentil soup.

Lentil Soup

• I Smoked Ham Hough or Ham/Vegetable stock cubes
• 500g of Lentils
• 2 Large Onions diced finely
• 2 Medium Carrots diced
• ½ Neep Diced

1. Put your Lentils into a fine sieve and wash under water until they are dust free.
2. Place the Lentil and the Ham Hough into a large ovenproof casserole dish or pot.
3. Cover with water.
4. Bring to the boil and put into the oven for 1 hour at Gas mark 3, 170’c or 325’f.
5. Cook the diced Neep in a little water, drain and keep the water.
6. Cook the Carrot in the Neep water, add the Onions and cook for a further 3 minutes.
7. Remove Soup from the oven and add the Vegetables.
8. Bring back to the boil stirring constantly adding boiling water as required to your desired consistency.
9. Remove the hough and cut off any exposed meat to a depth of around ¼ inch.
10. Shred and add to the soup.

According to Nick the remaining meat shall give you the best flavoured Ham, much better than any Supermarket.