You know winter has arrived when Hugh Fearnley-Whittingstall dishes up the ultimate in warming soups
Serves 10
1. Put the ham hock in a large saucepan with enough water to cover it. Bring to the boil, cover then reduce the heat and simmer for 1 hour or until the ham is completely cooked. Skim off any scum that rises to the surface. When the hock has been simmering for 30 minutes, add the split peas to the pan.
2. Once the hock is cooked, remove from the pan. Pull the meat off the bone and shred into bite-sized pieces. Add these back to the soup.
3. Heat the oil in a frying pan over a medium heat. Add the onions and carrots and sweat gently for about 15 minutes until soft and just starting to colour. Add these to the soup. Season with salt and pepper, reheat if necessary, and serve.
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Cauliflower cheese soup
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Chicken noodle soup
Hugh's chicken kievs
Hugh's mum's shepherd's pie
Hugh's elderflower champagne
Hugh's wholemeal carrot and honey cake
Hugh's chocolate and beetroot brownies
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