| Split pea soup |
| Serves 4-6 1 oz (30g) butter 1 large onion, chopped 1 large celery stalk with leaves, chopped 2 carrots, chopped 1 smoked gammon knuckle, 1lb (450g) 31/2 pints (2litres) water 12oz (340g) split peas 2 tablespoons chopped fresh parsley, plus more to garnish 1/2 teaspoon dried thyme 1 bay leaf about 2 tablespoons lemon juice salt and pepper 1. melt the butter in a large heavy based saucepan. Add the onion, celery and carrots and cook until soft, stirring occasionally. 2. Add the remaining ingredients. Bring to the boil, cover and simmer gently for 2 hours or until the peas are vey tender. 3. Remove the gammon knuckle. Leave it to cool slightly, then remove the sking and cut the meat from the bones. Discard sking and bones; cut the meat into chunks. 4. Return the chunks of gammon to the soup. Discard the bay leaf. Taste and adjust the seasoning with more lemon juice, salt and pepper. 5. Serve hot, sprinkled with parsley. |