Boiled pork knuckle with lentils

1. Put the pork knuckle into plenty of cold water with the halved onion, bay leaves, juniper berries, allspice and salt.

2. Bring to the boil, skim, then simmer over low heat for about 2-2.5 hours until the meat comes away easily from the bone.

3. Meanwhile, rinse the lentils; render the diced bacon and fry the finely chopped onion and diced carrot in it.

4. Add the lentils, pour in the stock and cook for about 35 minutes until tender.

5. Season the lentils sweet and sour with vinegar, sugar, mustard and pepper.

6. Serve the knuckle with the lentils, boiled potatoes and mustard.

Tip: Don't throw away the knuckle's cooking liquid - strained, it makes an excellent stock for your next soup.