Smoked Ham Hock & Butterbean Stew

Serves 2-3

Takes approx. 5 hours

It is most definitely stew season and we are celebrating all things comfort food with this rather cost-effective, warming and healthy dish. Smoked ham hocks are a great meat for adding real depth of flavour. When gently braised, they create a beautiful stock which can be used sparingly for soups and stews alike. However, please do be careful, as the the smoked nature of these hunks of meat can leave the stock rather salty – hence less is more. Stirred through an array of seasonal veg and substantial butterbeans, this dish really will sooth your soul and offer much us some much welcomed nourishment during these darker, cold-inducing seasons.

1. Preheat your oven to 180C fan.
2. Place the hocks in a baking tray with the rest of the braising ingredients. Cover with some parchment paper then tightly wrap with a couple of layers of foil. Place in the oven for 4 hours until the meat is tender and falling off the bone.
3. Remove the hocks from the liquor and shred, set aside for later.
4. Strain the liquid into a saucepan and set aside to cool for later.
5. In a large pot, melt the butter on a medium heat and add in the onions, carrot, celery and bay leaves, cook for 8 minutes until softened then add in the leeks and garlic, continue to cook for another 5 minutes until the garlic is smelling fragrant.
6. Pour in both tins of the beans and stir to combine.
7. Pour the boiling water into a measuring jug then add 2 ladles of the cooking liquid from earlier (be careful as this is very salty, hence why you add it to plain water!). You can freeze the rest for stocks or soups another time.
8. Pour into the pot with the veg and add the mustard. Stir to combine then add in the shredded ham hocks. Taste and adjust the seasoning at this stage. Bring to the boil, then turn the heat down and let blip away for 10 minutes until the leeks have softened and the beans are nicely warmed through.
9. Finally, add the cavolo nero and allow to cook and wilt into the stew for 5 minutes.
10. Serve in big bowls, with a dollop of crème fraiche, lemon zest, a grating of parmesan and a final flourish of parsley. Serve with crusty bread for dipping, enjoy!

To braise the ham hocks:

• 2 smoked ham hocks
• 2 banana shallots, skins on, halved
• 1 tsp black peppercorns
• 4 garlic cloves, crushed
• 400ml water

For the stew:

• 1 large white onion, finely diced
• Knob of butter
• 2 carrots, finely diced
• 2 celery sticks, finely diced
• 2 bay leaves
• Salt & Pepper to taste
• 2 garlic cloves, peeled and crushed
• 2 leeks, washed and cut into 4cm chunks
• 1 tin of butterbeans, drained
• 1 tin of cannellini beans, drained
• 300ml boiling water
• 100g cavolo nero, thinly sliced
• 1 tsp grain mustard
• Crème fraiche, for topping
• 1 lemon, zested
• Parmesan, for grating
• Handful of parsley, roughly chopped