Potato and ham broth topped with a poached egg

• servings: Serves 4

Ingredients

Knob of butter

1 onion, sliced

1½L chicken stock

300g Rooster potatoes, cubed

100g split red lentils

Salt and black pepper

4 eggs

200g spring greens, chopped

200g ham hock, shredded

Directions

1 Gently cook the onion in the butter and season a little. Add the stock, potatoes and lentils and bring to the boil.

2 Simmer for 15 minutes, then check and adjust the seasoning. Add more water to loosen if necessary.

3 Poach the eggs for three minutes.

4 Add the greens to the hot soup and return to the boil. Stir well, then remove from the heat. Stir in the ham hock.

5 Serve each soup with a poached egg on top and a good twist of black pepper.