Ham and pea soup with crispy onions and feta


  1. 400g  dried green split peas, soaked overnight
  2. 2 bay leaves
  3. 500ml chicken stock
  4. few sprigs of thyme, leaves stripped
  5. 5 tbsp olive oil
  6. 1 onion, finely sliced
  7. 225g  gammon steak
  8. large handful baby spinach
  9. handful fresh parsley, roughly chopped
  10. 50g  feta cheese, crumbled


  1. Drain the soaked peas and tip into a large pan. Cover with 1.5ltr  water, then add the onion and bay leaves. Bring to the boil, skimming of any scum that forms, then simmer for 45 minutes, until tender.
  2. Drain the peas and return to the pan. Add the stock and top up with 500ml  boiled water. Add the thyme leaves, season well, and then gently simmer, over a low heat, for 30 minutes.
  3. Meanwhile, heat the oil in a large frying pan over a low heat. Add the onion and cook, until golden and crisp. Remove with a slotted spoon and drain on kitchen paper.
  4. Wipe most of the oil from the pan, then increase the heat and fry the gammon for 2-3 minutes on each side, or until cooked through. Set aside to rest for 5 minutes, then shred into small pieces.
  5. Stir the spinach into the soup and then, using a stick blender, whizz until almost smooth. Stir in most of the parsley. Ladle into bowls and top with the feta, gammon, remaining parsley