This quick and easy recipe is a great way to use the leftover stock from cooking a ham hock for our croquettes, then garnishing it with a little shredded ham for texture and extra flavour. SERVES 4 ...

Flavor-boosting fat, which can come in the form of butter, oil, or animal fat (like schmaltz or repurposed bacon ... soup upgrades are obvious: the schmaltz in a matzo ball, the ham hock in a ...

Buy smoked bacon hocks from your butcher, the kind you would use for a pea-and-ham soup. Allow 1 per 2 guests. Left-overs and the hock bones can be converted to a soup base the next day.

This minty pea soup is as fresh and easy as it gets and tastes wonderful when served with crisp Parma ham or bacon. Bring the water to the boil in a large pan and add a generous pinch of salt.