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Ham hock, split pea and mint stew

Ham hock, split pea and mint stew

Name: Ham hock, split pea and mint stew
Yield: Serves 4
Cuisine: British recipes
Ingredients: 600g ham hock; 2 carrots, roughly chopped; 1 large onion, quartered; 6 black peppercorns; 150g dried yellow split peas; 450g white potatoes, cut into cubes; 150g frozen peas; Small handful chopped fresh mint

Easy
March 2007

Easy
March 2007

Serves 4
Ready in about 2 hours

Simple, easy and cheap, this ham hock, split pea and mint stew recipe has all the components of the perfect winter warmer.

Dairy-free recipes

Nutrition: per serving

Calories: 474kcals
Fat: 14.3g (4.1g saturated)
Protein: 40.7g
Carbohydrates: 48.6g (8.3g sugar)
Salt: 3.5g

Nutrition: per serving

Calories: 474kcals
Fat: 14.3g (4.1g saturated)
Protein: 40.7g
Carbohydrates: 48.6g (8.3g sugar)
Salt: 3.5g

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Ingredients

600g ham hock
2 carrots, roughly chopped
1 large onion, quartered
6 black peppercorns
150g dried yellow split peas
450g white potatoes, cut into cubes
150g frozen peas
Small handful chopped fresh mint

Method

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.
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.
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.
Divide the stew between warmed bowls. Top with the shredded ham and reserved mint to serve.