Pork hocks with anchovies, green split peas and lentils

1.Preheat oven to 150C. Heat olive oil in a large flameproof casserole, add shallots and sauté over low-medium heat until soft (5 minutes). Add anchovies and sauté until they start to break down (1-2 minutes). Stir through split peas, lentils, carrot and garlic, then add stock and hocks. Bring to a simmer, cover, transfer to oven and cook until pork hocks are very tender (2½-3 hours).

2.Meanwhile, for parsley and garlic breadcrumbs, pulse bread in a food processor until coarse crumbs form. Mix through remaining ingredients, season to taste and spread out on an oven tray. Bake, stirring occasionally, until golden and crisp (10-15 minutes).

3.Divide hocks, split peas and lentils among plates, spoon over sauce, scatter with breadcrumbs and serve immediately.