Serves 2

  • 1 ham hock weighing about 900g (2lbs)
  • 250g (9oz) yellow split peas
  • 1 onion
  • 1 bay leaf
  • 4 cloves
  • Freshly ground black pepper
  • 2 heaped tsp smoked sweet paprika
  • Oil

Soak the ham hock for a few hours, preferably overnight in cold water to help remove some of the salt.

Soak the split peas in cold water for about 30 minutes to soften them. Preheat the oven to 140C (275F, Gas mark 1). Chop the onion and fry it in a little oil until it starts to turn translucent.

Transfer to a deep casserole and add the drained split peas, bay leaf, cloves, paprika and pepper. Cover with the minimum of water and cook in the oven for about 3-4 hours or until just falling off the bone.

Remove from the oven and lift out the hock. With a knife and fork remove the skin and separate the meat from the bone.

Leave the meat in largish chunks and put it back in with the peas. Add a little water if the peas are too thick. Taste for seasoning.

Take out the bay and cloves and discard. Serve in deep plates with potatoes and cabbage.