Ham Hock, Pearl Barley, and Cavolo Nero Broth

1. 1

   Put the ham hock and 4-5l water into a pot with all the veg, herbs, and garlic.

2. 2

   Bring to the boil, skim, then turn down the heat and leave to simmer for 4 hours, skimming occasionally until the meat is falling off the bone.

3. 3

   Lift the ham out and leave it to cool.

4. 4

   Take out the veg and put to one side.

5. 5

   Throw away the thyme and bay leaves.

6. 6

   Chop the veg into nice small chunks.

7. 7

   Put the ham stock back on the stove and bring to a simmer.

8. 8

   Give it a final skim then add the sage and pearl barley, cooking the barley according to the time on the packet.

9. 9

   Pick and chuck the bigger bits of fat off the ham hock, then shred the meat into soup-size chunks.

10. 10

    Stir this, along with the veg, into the stock and check the seasoning.

11. 11

    About 25 minutes before the barley is cooked, stir in the cavolo nero.

12. 12

    Cover the broth with a lid and simmer until the barley and cavolo are cooked.

13. 13

    Season liberally.

14. 14

    Serve in big bowls with a drizzle of olive oil and some crusty bread.

* Per serving · 4 servings · Values may vary.

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