Pea & Ham Soup

This pea and ham soup is not only very cheap to make (less than 50p for the peas) it also makes use of leftover gammon that I'd boiled in Dr Pepper at the weekend. There wasn't enough left to make a meal, but it was the perfect amount to add to the soup.

Whilst I'd cooked this in a saucepan it would be an ideal slow cooker recipe, which could be left cooking all day on low.

Pea & Ham Soup - serves 4/5

300g dried marrowfat peas

cold water

splash of olive oil

1 onion, chopped

1 litre stock (vegetable, chicken, pork or ham)

salt & black pepper

200g ham or gammon, diced

• add the peas to a large bowl and cover with cold water
• leave to soak for 6 hours, or overnight
• heat the oil in a large saucepan and fry the onion for 2-3 minutes over a medium heat
• drain and rinse the peas and add them to the saucepan with the stock
• bring to the boil and simmer for around 30 minutes, until the peas are soft
• remove from the heat and blend until smooth, with a stick blender
• add salt & pepper to taste, and the diced ham
• return to the heat until the ham is heated through 

The kids absolutely loved this with fresh crusty bread, and have asked me to make it again very soon!

Beer Battered Potato Scallops & Minted Mushy Peas

If you walked into a chip shop and ordered a scallop from the menu you may be surprised when you receive a battered potato slice. I'm not sure if it's a regional thing, but they still have them on the menu at the chippy near my parents house in Warwickshire, and I remember buying huge ones from the town chippy for just 10p after going clubbing.

I've recreated them here, and served them with minted mushy peas.

Beer Battered Potato Scallops & Minted Mushy Peas

2-3 large potatoes, peeled
150g plain flour
200ml beer
salt & pepper
Vegetable oil for frying

• Slice the potatoes lengthways, into 3/4cm (0.75cm) slices
• Whisk together the flour & beer & season
• Heat approx 3-4cm of oil in a heavy based saucepan
• Dip the potato slices into the batter and then into the hot oil
• Fry or a few minutes on each side until golden brown - if the oil is too hot they will cook on the outside and not on the inside, and if it's not hot enough the batter will be soggy & greasy
• Drain on kitchen paper

Mushy peas
300g frozen peas
125g half fat creme fraiche
2tbsp chopped fresh mint
salt & pepper

• Add the peas to a saucepan and cover with water
• Bring to the boil and simmer for 5 minutes
• Drain the peas and mash with the creme fraiche & mint
• Season before serving

This post is an entry for #FluffyMarisPipers Linky Challenge sponsored by Maris Piper potatoes. Learn more at bit.ly/18rWnaB