- 50g leeks, thinly chopped
- 2 carrots chopped to 1cm thick rounds
- 2 cans split peas, drained and rinsed
- 200g smoked shoulder ham
- 2L bacon bone stock (see below)
- Crusty bread to serve
Our freezers are over flowing with secondary bits of goodness from our cattle and pigs. It’s stock time. Here is a comforting recipe that I can get a start on.
Thanks Tasted by Two — here is a link to the recipe
The key ingredient in this recipe is the slow cooked bacon bone stock. I bought 700g of bacon bones and cooked them together on slow for 8 hours with 4L of water and 3 carrots. This is definitely something you can put in the slow cooker in the morning and when you return at night, you’ll have a beautiful stock ready to use!
If you don’t have a slow cooker, you could try using pre-packaged vegetable or chicken stock (untested).