Heat one tablespoon of the oil in a large flame-proof casserole. Add the chopped onion, celery, carrots, parsnips and turnips to the casserole and cook for five minutes over a medium heat ...

Pour off all but 2 tablespoons of the fat from the casserole. Add the celery, carrot, onion, turnip, tomato paste and anchovy and cook, stirring, until the vegetables just start to soften.

Place the ham hock in a large saucepan or casserole pot and add the carrot, turnip, celery and onion. Cover with water and either place on a stove top and simmer until ham is fork tender or cover ...