Ham hock, leek and broad bean casserole


Knob of butter

2 leeks, sliced diagonally

1 garlic clove, crushed

A few fresh thyme sprigs, leaves picked

400g tin beef consommé

400g tin butterbeans, drained and rinsed

100g pack shredded ham hock

150g field fare frozen broad beans, blanched

Handful of field fare frozen chopped parsley


Melt the butter in a pan over a medium heat.

Add the sliced leeks with a pinch of salt and cook for 5-8 minutes until soft. 

Stir through the garlic and thyme, then cook for a further minute.

Stir in the consommé and butterbeans, then simmer gently for 5 minutes.

Flake in the ham and continue to cook for another 5 minutes.

Stir through the broad beans and most of the parsley.

Taste and season, then divide between a couple of bowls.

Sprinkle with the remaining parsley and serve with crusty bread

Many thanks to www.deliciousmagazine.com for this recipe