Ingredients

3 higher welfare Ham Haq (totaling approximately 3.2 kg)

2 Leaks

1 stairs stick

3 carrots

Olive oil

2 fresh bay leaves

100 grams of pearl barley

1 liter organic chicken stock

400 grams frozen beans

½ bunch of a fresh curly parsley

1 frozen spinach mint sauce

Directions and step

Before you cook this recipe, remove the rub rub in a pot of cold water for the dinner.

The next day, the lip exhaust, filling the pot with fresh cold water and bringing the boil. Quit saline water, wash the holes, and repeat once more.

Use your food processor or lime, sylhet and carrots and use the mattress (use the guard!).

A glass of oil, a sea salt and a pinch of black pepper, and add a casserole pan veg along the bay leaves. Sweat on a medium heat for 15 minutes, or stirring occasionally, until veg is not soft but colorful.

Add nicked ham hooves, pearl barley and chicken stock. Bring to warmth then cook it with lid on a medium low heat for 3 hours, or until meat is highly durable. Check it sometimes, and if it gets too dry topped with more hot stock or water.

To use leopards, transfer a clean board Ham Haque and carefully remove all the fat and bone. The meat drops then it returns it to the flour. Add heat and add peas.

When they are tender, pick on, onion along with half cup and mint sauce. Serve with bread and English mustard seeds