Pea soup

Split pea soup with a ham hock Dried split peas need no soaking and collapse on their own into a thick, smooth soup, so this is the easiest pot here to leave on a low heat while doing something else. A smoked ham hock gives the meat and the flavour at once: pull the meat off the bone and stir it back in. It sets nearly solid in the fridge, which tells you how filling it is. Thin each reheated bowl with a little water, and serve it with rye or crusty bread.