Split Pea and Ham Soup with Cheese Finger Toasties

Ingredients

• 1 gammon joint (approx. 750g)

• 200g split peas, soaked overnight

• 1 large onion, chopped

• 1 large carrot, roughly chopped

• 2 bay leaves

• 1 celery stick, roughly chopped

• 300g frozen peas

• 4 tsp butter, for spreading (optional)

• 4 slices bread

• 100g cheddar, grated

• 2 tsp mayonnaise, for spreading

6 servings

Calories~583 kcal

Protein~43 g

Carbs~48 g

Fat~24 g

Fiber~9 g

Sugar~6 g

Total recipe

Calories~3,500 kcal

Protein~260 g

Carbs~290 g

Fat~145 g

Fiber~55 g

Sugar~35 g

Method

• Step 1

  Put the gammon in a large pan. Cover with water and bring to the boil; drain immediately. Re-cover with fresh water, bring to the boil and simmer for 45 mins. Remove from the heat; drain. Re-cover with 1.5L fresh water for a final time; bring to the boil again.

• Step 2

  Add the split peas, onion, carrot, bay leaves and celery. Simmer for 1 hr 30 mins (top up the water as needed), until the ham is tender.

• Step 3

  Lift out the ham; discard the skin and fat while it’s hot; shred the meat.

• Step 4

  Discard the bay leaves. Add the frozen peas and simmer for 1 min. Blend until smooth. Stir in two-thirds of the ham.

• Step 5

  For the cheese finger toasties, butter the bread, if you wish; make 2 sarnies with the cheese and a little ham. Cut off the crusts; spread mayo on the outside. Toast for 2-3 mins on each side in a dry frying pan. Cut into fingers and serve with the soup, topped with any remaining ham.

• Step 6

  Recipe Tip: Allow time for overnight soaking.