What she’d tell you
One of the cheapest pots of food in this book and one of the most filling. It thickens overnight into something you can almost stand a spoon in, which I consider a feature.
What you need
Written for 8. Change that in the app and the amounts follow.
Tick things off as you get them ready.
Continue to the method ↓
How it goes
Rinse the split peas and pick out any stones.
Soften the diced onion, carrot and celery in the oil for 10 minutes, then add the garlic and thyme for a minute.
Add the peas, the ham hock, the bay leaves and 2.5 litres of water. Bring to a boil, then drop to a bare simmer.
Simmer, half-covered, for 90 minutes, until the peas have collapsed and the meat is falling off the bone.
Lift the hock out, pull the meat off, discard the skin and bone, and return the meat to the pot.
Grind in the pepper and taste for salt. Add water if it is thicker than you want.
If you haven’t got it
Ham Hock
a smoked sausage or a piece of bacon, added in the last half hour
Split Peas
green or yellow, either works, or red lentils for a much faster pot
Keeping it
Five days in the fridge, thickening all the while.
Medium heat with a good splash of water. Freezes for four months.
