There is nothing more enticing than the aroma of a ham hock gently simmering away, giving up its smoky, salty goodness to the pot. In the old days we used to make this soup with dried split peas. We still do, but using snap frozen fresh peas, gives this version of the soup a lightness and zing. A little tip, we also add a splash of lemon juice or sherry vinegar to balance the sweetness of the peas.
Flammekueche with a thin and crispy base and a light topping. Serve with a beer or enjoy over a glass of wine.
A delicious risotto recipe, elevated with the texture, spice and flavour of Clonakilty Black Pudding.
This recipe is full of flavour, all cooked in one pot, and suitable for the whole family.