Bacon hock, ginger and split pea soup
( SERVES 4 )
Photo by Babiche Martens
- Put all ingredients into a large pot. Bring to a simmer, then cook for two hours with the lid slightly open.
- Remove the rosemary, thyme and bay leaves. Remove the hock. Discard the skin and bone, break up the meat and return to the pot. Taste for seasoning before serving with warm bread.