Ham & peas
SERVES 6 -8
COOKS IN3H 50M PLUS SOAKING OVERNIGHT
OF AN ADULT’S REFERENCE INTAKE
- 3 ham hocks (roughly 2.3kg in total)
- 2 leeks
- 1 celery stalk
- 3 carrots
- olive oil
- 2 fresh bay leaves
- 100 g pearl barley
- 1 litre organic chicken stock
- 400 g frozen peas
- ½ a bunch of fresh curly parsley
- 1 heaped tablespoon mint sauce
TAP FOR INGREDIENTS
- The day before you cook this recipe, soak the ham hocks in a pot of cold water overnight.
- The next day, drain the hocks, refill the pot with fresh cold water and bring to the boil. Discard the salty water, rinse the hocks, and repeat once more.
- Trim and finely slice the leeks, celery and carrots in your food processor or using a mandolin.
- Add the veg to a casserole with a lug of oil, a pinch of sea salt and black pepper, and the bay leaves. Sweat over a medium heat for 15 minutes, or until the veg are soft but not coloured, stirring occasionally.
- Add the drained ham hocks, pearl barley and chicken stock. Bring to the boil then cook, with the lid on, over a medium-low heat for 3 hours, or until the meat is very tender. Check on it occasionally, and top up with more hot stock or water if it gets too dry.
- Using tongs, transfer the ham hocks to a clean board and carefully remove all the fat and bones. Shred the meat then return it to the broth. Turn the heat up and add the peas.
- When they’re tender, pick, finely chop and stir in the parsley along with the mint sauce. Serve with bread and English mustard.