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Puy lentils with ham hock & parsley
- 100g puy lentils
- a chicken stock cube , or a splash of liquid
- 180g pack shredded ham hock
- a small bunch parsley , leaves picked
- 1 tbsp sherry vinegar
- 2 tbsp olive oil
- 2 eggs , poached to serve
- crusty bread and butter , to serve
Directions:View on BBC Good Food
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