If you're using a whole ham hock, plonk it into a big pot, cover it with water, and let it simmer for about 3 hours. Once it’s cooked, remove the hock, skim off any foam, and measure out 1.2L of stock. The rest can go in the freezer for another day.

Add your lentils, leeks, carrots, neep, and pepper to the 1.2L of ham stock. Give it a stir, pop the lid on, and let it gently bubble away for about an hour.

By now, the lentils should have broken down completely, giving you that lovely thick consistency. Add the shredded ham, give it a taste, and chuck in some extra salt if needed.

Ladle into bowls and enjoy with a big hunk of buttered bread (mandatory). Maybe even a wee dram of whisky on the side? Go on, you deserve it.