|Bring ham hock to boil in large pan of water & simmer for about 1.5hrs|
then add your vegetables and bring to boil then simmer for a further 1hr
|Take ham hock out and leave to cool for about 10mins|
then cut off all the meat
|Meanwhile bring your veg back up to boil and add your peas|
(i used frozen as all i had) if your using split peas then you need to add
them early on
|Shred the meat with a knife & fork|
|Before adding the meat, use a stick blender for a few seconds to |
thicken the soup a little but so you still have some chunky veg left.
|Once rested gently knock back the dough by folding and moulding|
into a log shaped. Then gently place into your greased tin.
Prove for about 1hour until risen by double in size
|Slash the top and bake for around 30-35 mins on 230|
Enjoy with your ham hock & pea soup