by Cafe St Honoré in

Golspie Mill in Sutherland produces incredible stone-ground peasemeal flour made from ground yellow peas. It's an absolute revelation, and simple to use. This traditional Scottish ingredient was popular in days gone by because it was cheap, filling and very tasty. Just by adding a hot stock, some butter and seasoning you’ll make a substantial soup, to enjoy on its own or with added ingredients like ham. By choosing peasemeal from Golspie Mill, you’ll ensure this tradition will be carried on. So, throw away those instant soup packets, this is a thousand times better!

Image: Paul Johnston,  Copper Mango

Image: Paul Johnston, Copper Mango

Serves 4


4 tablespoons peasemeal

500ml hot stock or water (ham stock is good)

A knob of butter

A handful of leftover gammon or ham (or cook a ham hock and flake the meat off - after braising for 3 hours in just water, retain the stock for the soup)

Salt and pepper

A large pinch of curly parsley, roughly chopped


Boil the stock or water and season with salt and pepper. Add the butter.

Next, add the peasemeal flour to the hot liquid and whisk vigorously for a few minutes. Check the seasoning and add more butter if required.

Let it bubble for a minute then pour into warm bowls. If it seems too thick, just add a little more liquid.

Crumble on the ham, gammon or hock and garnish with the chopped parsley. Serve steaming hot.