Amanda Laird: Bacon hock, ginger and split pea

Bacon hock, ginger and split pea. Photo / Babiche Martens

Serves 4 - 6

1 cup split peas
1 onion, finely diced
2 carrots, peeled and diced
2 potatoes, peeled and diced
1 x 3 cm piece of ginger, peeled and finely diced
2 garlic cloves, finely diced
1 free-range smoked bacon hock
2 litres water
2 fresh bay leaves
1 sprig of rosemary
1 sprig of thyme
Freshly ground black pepper
Crusty buttered bread to serve

1 Put all ingredients into a large pot. Bring to a simmer, then cook for two hours with the lid slightly open.

2 Remove the rosemary, thyme and bay leaves. Remove the hock. Discard the skin and bone, break up the meat and return to the pot. Taste for seasoning before serving with warm bread.