Lentil, Ham Hock and Kale Stew

This is a great little dish - simple and quick to prepare, minimal fuss and washing up, and, of course, truly delicious! Inspired by France and the perfect transition into Spring, you really must give this one a go...

Lentils are completely underated and as someone who loves them I'm on a bit of a mission to bring them to the masses. This recipe uses pre-cooked ones so there is no faff whatsoever and they really bring texture and earthiness to the dish. There's subtle flavours from the onion, garlic and stock and the poached egg on top gives richness and luxury to sauce.

Lentil, Ham Hock and Kale Stew

Serves 4

2 tsp oil

1 onion, thinly sliced

3 garlic cloves, finely chopped

2 x 250g packs ready-to-eat puy lentils

100g frozen peas

500ml chicken stock

200g kale, tough stalks removed and roughly chopped

180g British free-range pulled ham hock

dash of white wine vinegar

4 free-range eggs

sea salt and freshly ground black pepper

Heat the oil in a large saucepan over a medium heat. Fry the onion for 3-4 minutes, stirring constantly, until softened. Add the garlic to the pan and stir in the lentils, peas and stock. Simmer for 5 minutes.

Meanwhile, bring another large pan of water to the boil with a dash of vinegar (ready to poach the eggs). Boil the kettle. Put the kale in a colander, then pour over the kettle water. Drain, then stir through the lentils along with the ham hock. Season and keep warm on a very low heat.

Crack 2 of the eggs into 2 ramekins, then carefully add to the pan of boiling water. Turn the heat down to a simmer and cook for 1½ minutes or until the whites set. Remove with a slotted spoon. Repeat with the other two eggs.

Divide the lentils among 4 warm bowls, top each with a poached egg, then season with salt and pepper to serve.