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4
Complex
By Mark Hix
Published 2010
This is old-fashioned cooking at its best. Your butcher should be able to supply you with some ham hocks or knuckles relatively cheaply. They have a fantastic flavour and once cooked, you’ll have a flavourful stock base for a soup. Use any leftover meat in salads, soups and sandwiches.
Drain the ham hocks, rinse in cold water and put them into a large cooking pot with the onion, carrots, bay leaf, cloves and peppercorns. Add enough cold water to cover generously and bring to the boil. Skim off any scum from the surface and simmer gently, covered, for 1 hour.
Drain the split peas, tie them loosely in a piece of muslin and add to the cooking pot. Top up with more water
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