Ham Soup
1 ham hock, pre-cooked (can substitute 200g cooked ham) 1/2 onion 80g pancetta or smoked bacon 100g red lentils 100g yellow split peas 1 can marrowfat peas 1 bay leaf Brown the pancetta in 1 tablespoon of oil, then add the onion and sweat until translucent. then add the various pulses and the bay leaf, and cover well with water. If you have a hock, add it now, bone and skin and fat and all.
Ingredients 1 pack of puff pastry (all butter) 1 roast chicken 100g ham (in a piece) 1 tbs flour 30g butter 500 ml milk 1 bay leaf 1 tbs tarragon or thyme small bunch parsley an extra tablespoon milk (glaze) Equipment small saucepan (or 2) pie dish or small casserole Method Strip the chicken and separate all the meat from the rest - carcass, skin and fat, which you can use to make a stock.
500g/1 lb haricot/navy beans 85g/4 tbs treacle/molasses 1 tsp salt 1 medium onion 55g/2 oz dark brown sugar 2 tbs mustard - dijon or english (NOT American) optional: up to 225g/8oz ham/pancetta/bacon, coarsely chopped. soak beans overnight, then drain and cover with water; boil briskly for ten minutes, then high simmer to tender - about 30-40 minutes, depending on the age of the beans.
In a casserole/bean pot put all the rest of the ingredients, including the pork if desired, then add the beans, and just cover them with the cooking water from the beans and any extra boiling water from a kettle that may be required.