“This soup is hearty, warming, and perfect for the chillier months. Peasemeal is a lesser-known pulse — a flour made from dried yellow peas, whisked into hot stock to create a rich, comforting soup. Enjoyed by generations of Scots, it’s delicious with tender flakes of hough meat.”

Serves 4

INGREDIENTS

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

METHOD

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.