Make a British CLASSIC

There’s nothing quite like the taste of home and these National Trust recipes are deliciously nostalgic!

- SAMUEL GOLDSMITH

PER SERVING (2)

537 cals, 9g fat, 2g sat fat, 79g carbs

PEA AND HAM SOUP

The soup should be thick, but if you prefer it less so, thin it with more stock. Note, you need to start this recipe a day in advance.

SERVES 2-3

110g (4oz) dried split peas

600ml (1pt) chicken stock

For the vegetable puree:

1tbsp sunflower oil

1 medium onion, finely chopped

450g (1lb) potatoes, peeled and chopped

600ml (1pt) vegetable stock

For the garnish:

50g (2oz) smoked ham, diced

Chopped parsley

1 Soak the dried peas in water overnight.

2 The next day, make the vegetable puree. Add the oil to a large pan, then add the onion. Sauté the onion gently, until it is soft but not coloured. Add the potatoes and the vegetable stock. Bring the mixture to the boil, reduce the heat and simmer until the potatoes are cooked. Puree the mixture.