Step 1

In a non-stick skillet heat the olive oil over medium heat until it shimmers. Add the onions and garlic to the pan and sauté until they’re soft and translucent.

Step 2

Heat some oil in a non-stick frying pan and gently saute the onions and garlic until they're soft and translucent. Add in the leeks and celery and let them soften too.

Step 3

Once the leeks, celery, onions and garlic are soft place them in the bowl of your slow cooker. Add the red lentils, bay leaves and chopped carrots. Place the smoked gammon joint on top of the lentils and pour the stock over everything. The gammon needs to be just covered. Cook on high for 3-4 hours or low for 5-6.

Step 4

Once the ham is cooked through remove it from the soup and place it on a wooden chopping board to rest for a few minutes. Use 2 forks to shred the ham leaving a few larger chunks. Use a stick blender to gently blend a little bit of the soup.

Step 5

Stir the cavolo nero into the soup and let it wilt in the hot liquid for about 5-8 minutes. Add the shredded ham back into the soup and give everything a good stir and adjust the seasoning. Serve with bread and butter.