10-Min Ham Hock & Mustardy Lentils

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps

Wash your fruit and veg

Note: equipment and pan sizes vary. Ensure you cook food thoroughly (even if it takes you a little longer than 10 mins)

Now let's get started!

Boil a kettle

Heat a large, wide-based pan (preferably non-stick with a matching lid) with 1 tbsp [2 tbsp] vegetable oil over a medium heat

Slice the spring onion[s] finely

Once hot, add the sliced spring onion and thyme (no need to pick the leaves) to the pan

Season with a pinch of salt and cook for 1-2 min or until fragrant and starting to soften

Meanwhile, chop the cavolo nero roughly, including the stalks

Drain and rinse the lentils

Add the garlic paste to the pan and cook for 30 sec or until fragrant

Add 300ml [550ml] boiled water to the pan with the Dijon mustard, soft cheese, drained lentils and chopped cavolo nero 

Cook, covered, for 4-5 min or until the cavolo nero is tender with a slight bite

Meanwhile, cut the lemon[s] in half 

Once the cavolo nero is tender, add the shredded ham hock with the juice of 1/2 [1] lemon and cook for 1 min or until the ham is warmed through 

Meanwhile, cut the remaining lemon into wedges