Navy Bean and Ham Soup

The night before, place the beans in your heaviest pot with 4 cups of the stock. Leave them be overnight — they'll drink up what they need.

Come morning, add the remaining 2 cups of stock without draining. Nestle in the ham hocks, add all the vegetables, and tuck in the bay leaves and seasonings.

Bring to a gentle simmer on the AGA's simmering plate, then slide the pot into the slow oven for 3 to 4 hours, until the ham hocks surrender their meat easily. (If using a conventional cooker, maintain the barest simmer — patience here prevents split beans)

Fish out the ham hocks, strip away the meat in proper chunks, and return it to the pot along with the diced ham and tomato sauce.

Back into the slow oven for another 6 to 8 hours, checking now and then. Add more stock if it's getting too thick, or mash some beans against the side if you want it heartier.

Finish with the apple cider vinegar — it brightens everything beautifully. Fish out the bay leaves before serving.