Ham and peas pudding broth recipe

ham hock

🥗Healthier: turkey leg

💰Cheaper: smoked sausage

Turkey leg is leaner while smoked sausage offers a similar flavor.

split peas

🥗Healthier: green lentils

💰Cheaper: dried beans

Green lentils cook faster and are lower in calories.

olive oil

🥗Healthier: canola oil

💰Cheaper: vegetable oil

Canola oil is often less expensive and has a neutral flavor.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen mixed vegetables

Frozen mixed vegetables are convenient and cost-effective.

Start with 8 or 9 bacon bones in the slow cooker.

Add a gammon joint, leek trimmings, a bit of carrot, bay leaves, and black pepper to the slow cooker.

Cook in the slow cooker until it comes to a boil, then let it simmer for about 1.5 hours.

Peel and wash the vegetables, then chop them into similar sizes, ensuring leeks are well washed to remove grit.

Soak yellow split peas in boiling water for easier cooking.

Dice the solid part of the butternut squash and de-seed the bottom part, leaving the skin on.

Place the butternut squash in a baking tray with olive oil, butter, salt, and pepper, then roast in a hot oven.

After boiling the gammon joint and bacon bones, transfer them to a tin foil baking tray and drizzle with honey, then roast for about 30 minutes for color.

Once cooled, strip the meat from the bacon bones and gammon joint, dicing the meat for the broth.

Combine the soaked yellow split peas and red lentils in the stock, along with the diced vegetables, and let simmer for about 15 minutes.

Add the diced bacon meat to the pot and adjust seasoning, adding more black pepper if needed.

Simmer for an additional 10 minutes.

Cut roasted butternut squash into bite-sized pieces and place at the bottom of a dish before pouring the broth over it.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens