Mrs K has just had a look, so I reckon it’ll be on the hob in a couple of weeks. She just had one question which was about the liquid? Is it just water or some kind of stock?
Just water. Boiling the ham turns the water to ham stock. I don't add salt either, normally the ham is salty enough.
Sorry mate, one more question. Enough water to cover everything or more to soak up the lentils as well?
Just tell her to read the first line of his recipe and stop getting you to come on here for more info,ffs!
Depending on the ham, sometimes the stock may not have enough flavour, so I have a veggie stock cube there just in case
Enough water to cover the ham joint, or just about cover it. Think of it in stages...stage 1 is to cook the ham. Cutting the joint in half will speed up this stage. Once cooked remove from liquid and set aside. Eat a bit ham. Stage 2, add veg, simmer till just about cooked. Stage 3 add the chopped up ham (if any left!!), and add dumplings.
Ham's on, all veg and dumplings prepped. The empty pan is to transfer half of it into before the dumplings go in. That way I can fit more dumplings! Will be taking some over for my daughter and my son's taking some, so not all for me.
You know I like to go on cruises And this particular cruise ship has a tapas restaurant That gives me the most gorgeous cannelloni Beans so flavoursome there my favourite
Poached Smoked Haddock, in a Cauliflower & Cheese Sauce. Wee Boiled Potatoes & Broccoli. Soon Gin O’clock anarl. Bart
Oh and slow cooker french onion soup tomorrow, easy and cheap but class on cold nights with some proper rustic bread.
