Jono & Jules do food & wine

A traditional Galician broth from Claudia Roden’s superb book on Spanish food. Make it after you boil a ham as you will have lots of ham stock to use.

Caldo Gallego – Potato, cabbage & bean soup – serves 6

• 2 litres ham stock (you can also use chicken stock)
• 150g smoked streaky bacon rashers, cut into pieces
• 400g potatoes, peeled and cut into 2cm cubes
• 250g green cabbage leaves (pointed cabbage or spring greens), cut into thick strips
• 1 x 400g tin haricot beans, drained

Put the stock into a large saucepan with the bacon, potatoes and cabbage leaves. Bring to the boil,then season. Cover and simmer gently for 30 minutes.

Add the beans and warm through for 5 minutes, then serve.

(Original recipe from The Food of Spain by Claudia Roden, Michael Joseph, 2012.)