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OLD FASHIONED PEA AND HAM SOUP

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Serves: 4

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What does this mean?

just like your granny used to make. An essential 'must-eat' for cold winter nights. It means you have to prepare it the day before, but it's well worth it. Try adding some dumplings twenty minutes before the end for a belly-busting and hearty meal that's just right for keeping the cold out.

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Ingredients

  • 1 ham hocks (soaked overnight in cold water)
  • 1 packet mushy peas (dried, soaked overnight in cold water or as per pack instructions - or at a pinch, 1 bag of frozen mushy peas)
  • 1 leek
  • 3 carrots
  • black pepper
  • creme fraiche (optional)
  • fresh coriander (optional)
  • dumpling mixture (optional)

Method

  1. The day before: prepare the ham shank and peas. Cover the ham shank with cold water and leave to soak, change the water about three times to get rid of excess salt.
  2. Soak the dried peas, if using in a separate bowl or pan according to the instructions on the pack.
  3. The following day: Slice up the leek and carrots and sauté gently in a large saucepan in a knob of butter until slightly softened, Drain and pour in the peas and drain and place the ham shank on top, cover with fresh water, give a good grind of pepper and bring to the boil. Turn the heat to medium and, cover pan with a lid and cook gently for about an hour until peas are soft and ham shank is cooked.
  4. Take the ham shank out of the pan and carve into nice chunky pieces then add back to the pan. Stir well and taste for seasoning, add salt only if needed as the ham shank should be salty enough, add dumplings now if using and cook gently for a further twenty minutes then serve.
  5. The peas should be comfortably mushy and the ham beautifully tender, serve hot to take a trip back to the food your granny used to cook or bring it up to date by blitzing it in a blender (don't do this if you've made dumplings) and adding a swirl of crème fresh and coriander leaves

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