Take two pigs’ feet, cut in half, lengthways and and take care they are clean and there’s no hair between their toes. Blanch in boiling water for 1 minute then drain. Add to a pot with 300g soaked chickpeas, 250g of unsmoked bacon cut into big chunks, or salted pork belly, 1 teaspoon of crushed fennel seeds, 1 teaspoon of sweet smoked paprika, 1 onion chopped roughly – if you can be bothered, char the onion before adding to the pot on the gas flame until a bit blackened – 1 celery stick cut into sections and 3 tablespoons of passata or 1 of tomato paste. Fill the pot with water until all of the ingredients are covered.
Bring to the boil and boil for 10 minutes, skimming off the scum on top with a spoon, then reduce the temperature and simmer for 2 hours or until the chickpeas are soft. Season with salt and pepper.
Then, pound up 1 roasted red pepper with its skin with 2 garlic cloves and a pinch of salt, gradually stir in 4 tablespoons of olive oil. Stir through the chickpeas and pork.
Serve with a wedge of lemon and some finely chopped parsley on top, with bread and butter.
Serves around 4 people.