Enjoy this traditional simple hearty lentil and ham hock Scottish soup, infused with extra flavour from using a homemade ham hock stock.

1. Place the ham in a large saucepan, cover with approximately 2.5 pints cold water and cover. Bring to the boil and then simmer for 2 h until tender. Remove the meat and bones, reserving the meat.

2. Add the lentils and vegetables and bring back to the boil. Reduce to a simmer for 20–25 min, until the lentils are tender.

3. Add the strewn meat back in, correct the seasoning if required and serve with a good pinch of black pepper.

Enjoy!