Moroccan Lentils | Basque with Love Ham grass-fed beef and sourced from

grass-fed beef and sourced from south-eastern Australia

There is plenty of tradition in this West Carolina tomato and vinegar sauce

The legs are marinated in a traditional family recipe of brine for 48-52 hours and turned regularly

Include in a simple pasta sauce made with cream

For a quick salad simply serve on a bed of rocket with toasted walnuts and marinated feta

Moroccan Lentils | Basque with Love Ham grass-fed beef and sourced fromSusana Corcoba grew up in the Basque country, a region bordering Spain and France, renowned for its strong culture of traditional cooking with quality produce. At home Susana's Ama was always preparing something fresh from the local market, which sparked her obsession and passion for good food from an early age. COOKING INSTRUCTIONS Heat 1 tbs of vegetable oil over medium heat, add 1 cup of lentils and fry for 1 minute. Add 3 cups of boiling water and