Fast food? Pah!!
Here’s a delicious slow-burning winter warmer from my ancestral homeland, the Pas-de-Calais. Serves 4.
- A knuckle of gammon
- One large onion or a leek
- A chopped carrot
- A stick of celery
- A bayleaf
- A pack of puy lentils
Place the gammon in a pan of cold water with the vegetables and bayleaf. Bring to the boil, reduce to a simmer and leave for one hour.
Remove (and discard) the vegetables and add the lentils. Cook for half an hour. By now, the gammon will easily fall off the bone. Drain, reserving some of the cooking juices to pour over before serving.
Serve on a bed of with boiled Savoy cabbage and fresh French bread and butter.