- 1
- Average
- Average budget
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Ingredients
- 1 small pack of either ham hock, bacon lardons or pancetta. (If not a pack then roughly 140g)
- 1 large diced potato
- A good pour of frozen peas (Roughly 350g)
- 600ml Vegetable stock
- Creme Fraiche or yogurt
Preparation
Step 1
Dry fry your ham hock (bacon or pancetta) until it begins to colour.
Step 2
Dice your potato and add it to the pan. Add your peas to the pan. Add your vegetable stock to the pan.
Step 3
Cover and cook for roughly 15 minutes.
Step 4
Once the potato is softened along with the peas, get mashing with a masher. Don't completely mash it though. It is nice with a little bite.
Step 5
Pop into your bowls and stir in a little Creme Fraiche