10-Min Ham Hock, Butter Bean & Pesto Broth

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

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Heat a large, wide-based pan (preferably non-stick) with a matching lid with a drizzle of olive oil over a medium-high heat

Meanwhile, add the focaccia to a baking tray and put the tray in the oven for 5 min or until warmed through

Meanwhile, drain and rinse the butter beans

Once hot, add the butter beans to the pan and cook for 30 sec

Crumble the chicken stock cube[s] into the pan and add 500ml [1L] boiled water 

Give everything a good mix up until the chicken stock has dissolved

Add the classic basil nut pesto with half of the shredded ham hock and the shredded kale and cook, covered, for 1-2 min or until the kale is tender with a bite

Meanwhile, grate the cheddar cheese

Add the juice of 1/2 [1] lemon and season with a generous pinch of salt and pepper – this is your butter bean broth

Cut the remaining lemon into wedges