Serves: 4

Prep Time: 20 mins

Cooking Time: 2 hours 30 mins



1 x 1.5-2kg ham hock

12 white peppercorns

1 Tsp coriander seeds

1 Tsp salt

330ml bottle pale ale/IPA

700ml water

Peel of and orange

2 bay leaves

1 chopped onion


400g cooked puy lentils

400g cooked clams

1 diced onion

2 cloves crushed garlic

Zest n juice 1 lemon

30g chopped parsley

20 halved cherry toms

1 Tbs Dijon

200ml beer

Tbs honey


Serve with sour cream



  1. For the Hock – Place the hock and all the ingredients in a pot. Bring to the boil, simmer for 2 hours, skimming off the scum regularly. Leave to cool a little in the liquor, then drain and shred the meat.
  2. Gently fry the onion and garlic for 12 mins to caramelize.
  3. Add the lentils, clams (and some of the clam cooking liquid).
  4. Mix well, and add the beer and the rest of the ingredients.
  5. Now add big chunks of the ham and cook 4-5mins.
  6. Serve with sour cream and buttered French baguette


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