Parsnip & Ham Shank Soup
Cook the ham shank with onion, leek tops, carrot, garlic & celery in simmering water until it falls off the bone. This will take 2 - 3 hours. Retain the stock but pass through a colander to remove the veg.
Dice white onion, celery & parsnips and sauté with mustard seeds until start to go soft. Add the stock and cook until the parsnips are very soft. Blend then add single cream & shredded ham.