| INGREDIENTS 1 Ham Hock 250g Yellow Split Peas 250g Green Split Peas 2-4L Stock 2 large Carrots Water to soak peas INSTRUCTIONS Rinse split peas well Soak peas overnight in water allow approx 5cm above the peas Boil ham hock in the stock for 60minutes, remove allow to cool. Cut meat off hoc and dice. Add carrot, peas and diced ham to stock, along with hock. Boil until until carrots are soft Remove hock bone, puree if desired. Serve with toast or crunchy bread |