Ham Hock, Leek & 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 butter beans, drained and rinsed
100g pack shredded ham hock
150g field fare frozen broad beans, blanched
Handful of 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 butter beans, 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.