Pea Soup:
In a large pot, place one smoked hock, a bay leaf or two, salt to taste (about 1 Tblsp depending on how salty the meat is), one and a half cups of split peas, two carrots, an onion, a large sweet potato and plenty of white pepper. Add enough water to cover the meat, at least 3 litres. Bring to the boil, then lower the heat and simmer all afternoon. Once meat is tender, remove from pot, peel off the rind and shred. Then either liquidise or use a hand blender to smooth the soup, and return the meat to the pot. Adjust the seasoning.
Serve with croutons. An easy method is to crush garlic and saute for just a minute in plenty of butter, just allowing the butter to melt, then brush liberally on both sides of sliced bread. Toast and cut into squares.
Baked Apples:
Chop two large green apples and place in medium-sized bowl. Add chopped fresh dates and chopped walnuts. Mix thoroughly with your hands - there is no finer kitchen tool - then place an individual ramekins, top with honey and bake in a moderate oven till apple is soft. Serve with custard, cream, ice cream or yoghurt.
You didn't expect a photo of pea soup, did you?
