Butterbean, leek & ham hock stew

Put the oil in a large saucepan or flameproof casserole dish over a low-medium heat. Add the soffritto and cook, stirring often, for 5 minutes until beginning to soften. Stir in the leeks and bay leaves, then continue to cook for 5 minutes, stirring now and then, until just beginning to brown. Add the garlic, cook for 2 minutes, then tip in the butterbeans, stock and about ¼ of the ham hock.

Bring the stew up to simmering point and simmer gently for 15-20 minutes, until the beans are meltingly tender and the leeks are completely soft. Add 1 tsp mustard and ½ the dill, stirring to combine thoroughly. Carefully fold in the remaining ham and season (the ham is quite salty). Simmer for a couple of minutes to heat through until piping hot, then serve in warm bowls. Sprinkle over the remaining dill and some freshly ground black pepper; accompany with the remaining mustard.