Step 1

Heat oil in a large stockpot or saucepan, add carrot, leek, celeriac and garlic, and cook over medium-low heat, stirring, for 3-4 minutes until softened. Add lentils and cook, stirring, for 30 seconds, then stir in nutmeg. Add hock and stock, bring to the boil, then reduce heat to low. Cover pan with a lid and allow soup to simmer for 2 hours.

Step 2

Meanwhile, make the pesto by pounding all ingredients in a mortar and pestle (or combine in a small food processor) until mixture forms a small paste. Season with pepper.

Step 3

Remove hock from soup, remove and discard skin and fat, and cut meat into small, bite-sized pieces. To serve, pour soup into 6 serving bowls, add ham pieces and drizzle with pesto.

Step 4

Accompany with crusty bread.