SERVES 4-6

I’ve used the core ingredients of the classic Alnwick stew to make this hearty soup. The broth is light and flavourful and, at the same time, the chunks of ham and vegetables are nourishing and satisfying. Eat with rye or seeded bread. Comfort in a bowl.

2 smoked ham hocks, about 750g
1 large onion, roughly chopped
2 large carrots, roughly chopped
2 celery stalks, roughly chopped
1 bay leaf
A few sprigs of thyme
½ tsp black peppercorns

To finish
2 large onions, roughly chopped
2 large waxy potatoes, cut into bite-sized chunks
2 celery stalks, roughly chopped
A few sprigs of thyme
A generous handful of flat-leaf parsley, leaves chopped

1 Cut off the rind and excess fat from the ham hocks, then place in a large saucepan. Cover with cold water and bring to the boil. Reduce the heat and leave to simmer for 10 minutes. Pour off the water and the scum on top.

2 Add the onion, carrots, celery, bay leaf, thyme and peppercorns to the pan to join the ham hocks. Cover with fresh water and bring to a simmer. Cook gently for 2½-3 hours until the meat is tender and falling off the bone. Turn the hocks halfway through to ensure even cooking. When ready, leave to cool in the liquid.

3 Use a pair of tongs to move the ham hocks to a large bowl. Pull the meat off the bone and tear into bite-sized chunks.

4 Strain the stock into a clean saucepan and discard the vegetables, herbs and peppercorns. Add the onions, potatoes, celery and thyme and bring to a simmer. Cook for 30-40 minutes, until the vegetables are soft. Add the ham pieces and simmer for another 10 minutes to warm through. Ladle into warm soup bowls and sprinkle with parsley to serve.

Recipe taken from Cooking for Friends, published by HarperCollins on September 15. Text © Gordon Ramsay 2008

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