London Particular

Method

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1. Soak the split peas in cold water 12 hours, then drain and rinse them.

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2. Put the hock in a large pot with the cold water, bring to a simmer and skim the scum for 10 minutes.

   Mark done Start 10 min timer

3. Add the soaked peas, onion, carrot, celery and bay and simmer, half covered, 90 minutes, stirring now and then so nothing catches.

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4. Lift out the hock and let it cool enough to handle. Discard the bay leaves.

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5. Strip the meat from the bone, shred it and discard the skin, bone and fat.

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6. Blend about half the soup, or crush it against the pan, and leave the rest rough.

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7. Return the ham to the pot, add the pepper and only now taste and add salt.

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8. Serve with chopped mint or croutons scattered over.

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Chef’s Tips

• Salt at the very end. The hock decides how much it needs.
• Soak the peas or they cook unevenly.
• Blend half, leave half rough.

Pairing Suggestions

• Crusty bread
• Croutons
• A sharp cheddar after

Storage & Reheating

Refrigerated for 4 days and it thickens further. Freezes 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.