And just to follow up on the real theme of this thread, two nights ago I cooked a home-made pea-and-ham soup. Mixed stock from assorted bones (mainly chicken), a large tin of marrow-fat peas, a small tin of mushy peas, the remains of a barbecued pork knuckle (remaindered) from Tesco's, and enough additional water to almost cover the bone. Cooked in a pressure cooker until all the meat had fallen off the bone, then retrieved the meat for later re-addition (so as not to destroy it by over-cooking) and then carried on cooking the soup on a gentle heat until it reached the desired consistency (thick wallpaper paste). Finally roughly chopped the meat pieces, put them back in, allowed to come up to temperature and served with crusty bread and Brittany butter (with sea-salt crystals). Out of this world :-)
** Phil.
Topic: In praise of British food ... (Read 5242 times)
