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Celeriac, Ham Hock and Barley Hot Pot

As far as winter warmers go, this one ticks all the boxes. Celeriac is such a versatile ingredient, to serve both raw and cooked. It is a winter staple for me and it pairs well with the salty, rich ham hock in this recipe. Just add some fresh bread and you have a great winter’s lunch or supper. Always remember to bring ham hocks to the boil in a pan of water then drain them before cooking, otherwise they will be too salty.

SERVES: 4–6 | PREP TIME: 10 MINUTES | COOKING TIME: ABOUT 3¾ HOURS

1 smoked ham hock (about 1kg)

½ bunch of thyme, tied with string

200g pearl barley, rinsed

100g yellow split peas, rinsed

1 celeriac, peeled and roughly chopped

4 onions, roughly chopped

4 carrots, peeled and roughly chopped

1 leek, rinsed and roughly chopped

½ bunch of flat-leaf parsley, leaves roughly chopped

freshly ground black pepper

1 Place the ham hock in a large saucepan and cover with cold water. Bring to the boil, then drain and rinse the ham under cold running water. Place the ham back in the pan, cover with fresh cold water and add the thyme and a generous grind of black pepper. Place over medium heat, bring to a simmer and cook, uncovered, for 2½ hours, topping up the water to ensure the ham is always submerged.

2 Add the pearl barley and split peas and cook for a further 30 minutes.

3 Check to see if the hock is cooked by putting the handle of a spoon into the flesh: if the handle meets no resistance, the meat is cooked. If the meat doesn’t yet yield to the spoon handle, continue to cook it, checking every 15 minutes. Remove the hock, add the remaining ingredients, apart from the parsley, and simmer for a further 30 minutes.

4 Using two forks, remove the skin from the hock, discard it and shred the meat. Return the meat to the pot and simmer gently for 5 minutes. Check the seasoning and adjust if necessary. Remove the bunch of thyme.

5 Finish with the parsley and serve.