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About this recipe: More stock makes more of a soup; this recipe produces something more like a stew as pictured. Serves up to 8 as a starter and 4 - 6 as a main course.
Recipes are only a general guideline - and a springboard to your own creativity and taste. Be adventurous and imaginative: any kind of dried pulse or split pea will do, and any amount of roast ham to your taste. Try adding garam masala, sage, coriander, ground fennel seeds, or mustard... really anything. You can leave out the ham for a fantastic vegetarian dish, too.