Ham hock, mustard lentils and grilled feta salad 1 ham hock ( ask your butcher) 1 stick celery, cut in half 1 onion, peeled and halved Few sprigs fresh thyme and rosemary Place the hock in a pot or casserole and add the vegetables and herbs. Cover with cold water. Either place a lid on and cook in a 180oc oven until fork tender – about 2 and a half hours or simmer on the stove ( just keep checking the water level is high enough). Rest for 15 minutes and shred the meat. Keep the stock for soup ( can be frozen) or use to cook the lentils. Mustard Lentils 200g Puy or green lentils 1 bay leaf 1 clove garlic, peeled ½ stick celery Ham stock or 2 vegetable stock cubes dissolved in boiling water for a vegetarian version 6 Parsley stalks ( keep the leaves to finish) 2 tablespoons cooking oil 1 onion, finely chopped 1 stick celery finely diced 1 clove garlic, minced Handful soup celery leaves, shredded ( optional) 2 teaspoons wholegrain mustard 2 tablespoons cider vinegar 1 teaspoon honey 100ml olive or local rapeseed oil 1 block feta cheese Place the lentils in a pot and cover with stock. Add the half celery stalk, parsley stalks, bay leaf and whole garlic and simmer until just cooked – keep checking! Drain and cool. Remove bay and parsley stalks and discard and chop the garlic and celery and add to the lentils. Gently the cook the onions and celery in the cooking oil, covered with a lid for about 10 minutes. Add the garlic and soup celery if using and cook for 5 minutes. Mix into the lentils with the ham hock. Whisk the mustard, honey and vinegar together. Whisk in the oil and check seasoning. Dress the lentils with half this and add the chopped parsley. Check seasoning. Cut the feta in to 5 strips. Either cook until a hot grill until golden or grill with a blow torch. Cut up into small cubes. Spoon the lentils into a big bowl, arrange the feta on top and drizzle over the remaining dressing.