Ham in a fragrant broth with sticky rice

Put the ham in a large pan with the ginger, garlic and tomatoes.

Thinly slice the spring onions and add the white parts to the pan with the chillies and star anise.

Cover with 3 litres of cold water and bring to the boil. Partially cover the pan and simmer very gently for 3 hours, skimming the surface frequently.

Meanwhile, cook the rice according to packet instructions.

When the ham is cooked, lift it carefully onto a board and leave to rest for a couple of minutes.

Divide the rice and greens between 8 bowls.

Carve the ham and place the slices alongside the rice.

Ladle some fragrant broth into each bowl, scatter over the remaining spring onion slices and serve swiftly.