Jamie Magazine
By Jamie Oliver
About the recipe
I love the combination of ham and peas. Ham hocks are fantastic value, and cooking them on the bone adds loads of extra flavour. This recipe is kind of like a quicker, more modern version of boiled bacon and pease pudding.
Recipe From
Jamie Magazine
By Jamie Oliver
3 higher-welfare ham hocks (roughly 2.3kg in total)
2 leeks
1 stick of celery
3 carrots
olive oil
2 fresh bay leaves
100g pearl barley
1 litre organic chicken stock
400g frozen peas
½ a bunch of fresh curly parsley
1 heaped tablespoon mint sauce
Tags