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This recipe was uploaded by Skidalmal1
A creamy watercress soup with flaked ham, served with silton and parsley crostini. Serves 8 as a starter, 4 for lunch with seconds!
-First place the ham hock, leaving most of the fat on, in a large thick based pan of water (topping up as required so it doesn't boil dry) with the bay leaves, carrot, onion (studded with the cloves) and celery stalks. Depending on the hock size, simmer