Pork and Bean Soup

• 400 g/14 oz dried butter beans
• 1 x medium-sized ham hock

Soak the butter beans in cold water for 8 hours or overnight.

Drain the soaked beans and rinse them thoroughly in cold running water. Place the beans in a large pan with the ham hock, pork belly and pancetta. Add enough cold water to the pan to cover the meat and beans by 5cm/2 inches. Add the bouquet garni to the pan and bring to the boil. Turn the heat down to a slow simmer, cover and