Pea, ham, and potato soup

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21⁄2lb (1.1kg) fresh uncured ham

 1 bay leaf

 1 tbsp olive oil

 1 onion, finely chopped

 salt and freshly ground black pepper

 1 tbsp Dijon mustard

 3 garlic cloves, finely chopped


 2 sprigs of rosemary

 handful of thyme, leaves only

 3 cups hot beef stock for the slow cooker

 (1 quart for the traditional method)

 about 4 cups frozen peas

 3 potatoes, peeled and chopped into

 bite-sized pieces


 in the slow cooker


   PREP


 15 MINS


 COOK AUTO/LOW 8 HRS OR HIGH 4 HRS, THEN AUTO/LOW 8 HRS OR HIGH 4 HRS


 Preheat the slow cooker, if required. Sit the ham and bay leaf in the slow cooker and cover with 3 cups of water. Cover and cook on auto/low for 8 hours or on high for 4 hours, then remove the

 ham and set aside. Discard the stock, or strain and reserve a little to add to the soup.

 Heat the oil in a large heavy-based pan over medium heat, add the onion, and cook for 3–4 minutes until soft. Season with salt and pepper, then stir in the mustard, garlic, and herbs (reserve some

 thyme leaves for garnish). Add a little stock and bring to a boil, then add in the peas (if you prefer them puréed, pulse them gently in a food processor or use an immersion blender). Transfer to the slow cooker, add the remaining stock and the potatoes, cover, and cook on auto/low for 8 hours or on high for 4 hours. Remove any fat from the ham, chop into bite-sized pieces, and stir into the soup. Taste and season as needed. Garnish with the reserved thyme leaves and serve with whole grain bread.

 traditional method    PREP 15 MINS COOK 2 HRS

 Add the ham and bay leaf to a large pan, cover with 1 quart of water, and bring to a boil. Partially cover, reduce to a simmer, and cook for about 1 hour or until the ham is cooked. Skim away any

 scum that comes to the surface of the pan as you go. Discard the stock, or strain and reserve a little to add to the soup. Set the ham aside until cool enough to handle.

 Heat the oil in a large heavy-based pan over medium heat, add the onion, and cook for 3–4 minutes until soft. Season with salt and pepper, then stir in the mustard, garlic, and herbs

 (reserve some thyme leaves for garnish). Add a little stock and bring to a boil, then add in the peas and remaining stock. Bring to a boil, reduce to a simmer, and cook for 45 minutes, topping up with hot water as needed.

 About 20 minutes before the end of the cooking time, bring a separate pot of water to a boil. Add the potatoes, bring back up to a boil, and then simmer for 12–15 minutes until soft. Drain and set

 aside. Remove the rosemary from the soup, then use an immersion blender to gently purée the peas, or ladle them into a food processor and pulse a couple of times. Return them to the pot and stir in the potatoes. Remove any fat from the ham, chop into bite-sized pieces, and stir into the soup. Taste and adjust seasoning as needed. Garnish with the reserved thyme leaves and serve with whole grain bread.

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