Name: Antony Worrall Thompson's health in a bowl recipe
Cook time: 1 h
Yield: Serves: 8
Ingredients: 450g (1lb) thick-cut ham on the bone, chopped; 2.4 litres (4 pints) chicken stock; 4 tbsp pearl barley; 2 tbsp puy lentils; 2 medium onions, sliced; 4 - 6 medium carrots, diced; 2 medium parsnips, diced; 1/2 medium swede, diced; Ground black pepper; 2 sprigs of thyme; 2 bay leaves; Sprig of parsley; 450g (1lb) potatoes in their skins, diced; 1 small cabbage, chopped 1 leek, chopped; 4 tbsp chopped parsley; 400g (14oz) tin of red kidney beans, drained and rinsed; 4 tbsp snipped chives

By Antony Worrall Thompson

published 20 July 2019

in Recipes

Want an instant injection of vitamins and goodness? Try this hearty ham stew made with veggies, lentils and beans

Ingredients

450g (1lb) thick-cut ham on the bone, chopped
2.4 litres (4 pints) chicken stock
4 tbsp pearl barley
2 tbsp puy lentils
2 medium onions, sliced
4 - 6 medium carrots, diced
2 medium parsnips, diced
1/2 medium swede, diced
Ground black pepper
2 sprigs of thyme
2 bay leaves
Sprig of parsley
450g (1lb) potatoes in their skins, diced
1 small cabbage, chopped 1 leek, chopped
4 tbsp chopped parsley
400g (14oz) tin of red kidney beans, drained and rinsed
4 tbsp snipped chives

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Method

Place the ham in a saucepan and cover with stock. Bring to the boil, skim any scum, then add the pearl barley and lentils.
Bring to the boil, reduce the heat and simmer for 15 mins. Add the onions, carrots, parsnips, swede, pepper, thyme, bay leaves and parsley. Bring to the boil, reduce the heat and simmer gently for a further 15 mins.
Add the potatoes and cabbage and return to the boil. Simmer until they are just tender (about 15 mins).
Add the chopped leek and parsley and cook for a further 5 mins or until the leek is just tender.
Add the beans and warm through. Ladle into soup bowls and serve sprinkled with chives.

After leaving school, Antony Worrall Thompson studied hotel management before taking his first catering job in Essex. It wasn’t long until he was in a professional kitchen though as at the young age of 27 he moved to London and became the sous-chef at Brinkley’s Restaurant on Fulham Road. Over the years Antony has produced 32 books and counting, some of which focus on good healthy eating.