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Ingredients
40g unsalted butter
400g leeks, halved lengthways and thinly sliced
¼ tsp caraway seeds
½ white cabbage, tough core removed, thinly shredded
1 L fresh chicken stock
250g pack cooked Puy lentils
90g Cooks' Ingredients Pulled Ham Hock
1 lemon, finely grated zest
Method
Melt the butter in a large saucepan. Tip in the leeks, garlic, celery and caraway seeds. Season and cook over a medium heat for 5-10 minutes, stirring often until softened.
Add the cabbage and cook over a high heat for about 5-10 minutes, stirring often, until starting to colour.
Tip in the stock and lentils, then bring to a simmer. Cover and simmer for 15-20 minutes until slightly thickened. Stir in the ham hock and lemon zest before serving.
Cook’s tip
Cook’s tip For a little warmth and extra flavour stir in 1½ tsp Dijon mustard along with the ham and lemon zest.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,265kJ/ 303kcals
Fat
12g
Saturated Fat
6g
Carbohydrates
22g
Sugars
9g
Fibre
11g
Protein
21g
Salt
1.4g
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Everyday value
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Quantity of Essential Unsalted Dairy Butter in trolley 0