Mum’s Dutch pea and ham soup (serves 4) 

1 smoked pork hock 

1 carrot, peeled and quartered 

1 onion, peeled and quartered 

2 bay leaves 

1 ltr chicken stock 

1 ltr water 

2 cup green lentils 

½ tsp Salt 

¼ tsp white pepper 

Place all the ingredients in a large pot with a lid. Bring to the boil, reduce heat and simmer (covered) for 1 hour. Remove the bay leaves and discard. Remove pork hock and set aside. Blitz the soup until smooth. Pick the meat from pork hock into the soup. Serve soup hot with Gruyère toasts. 

Gruyère toasts 

8 slices ciabatta 

4 tbsp Dijon mustard 

100g Gruyère cheese, grated 

Spread Dijon mustard over ciabatta slices then top with grated Gruyère. Place under a hot grill until cheese is golden and bubbling.