This cheap dish of ham hock goes well with split peas and potatoes, while the mint freshens up this ham stew.
Serves 4
Ready in about 2 hours
Per serving:
474kcals
14.3g fat (4.1g saturated)
40.7g protein
48.6g carbs
8.3g sugar
3.5g salt
1. Put the ham hock, carrots, onion and peppercorns in a large pan. Add 1.7 litres water, cover and bring to the boil. Reduce the heat slightly and simmer for 1 hour. Skim off any scum.
Buy ham hocks from your butcher for around £2.50 each.
2. Strain the cooking liquid through a colander into another large pan. Set the hock aside to cool slightly, pull off the meat and shred. Cover and set aside. Discard the bone and the contents of the colander.
3. Bring the liquid to a simmer. Add the split peas and cook for 35 minutes, skimming off any scum. Add the potatoes and cook for 10-12 minutes or until the potatoes and split peas are tender. Stir in the frozen peas and cook for 2-3 minutes, until soft. Take off the heat and stir in most of the mint. Blend half until smooth, mix with the remainder and season.
4. Divide the stew between warmed bowls. Top with the shredded ham and reserved mint to serve.
© delicious. magazine
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