Nigella Lawson’s pea and ham hock soup

Method

1. Measure how much reserved ham stock you have, then add enough fresh water to bring the total volume to 2 litres. Pour into a large saucepan. Drain the soaked peas and add them to the pan along with the ham hock bones.

2. Set the pan over a medium heat and bring to a simmer. Cook for 1 hour, skimming off any scum that rises to the surface. The peas should be very soft and rather less green.

3. Add some little pieces or shreds of leftover ham to the pan to heat through, then divide among bowls.