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 ...

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.

Add the ham stock and peas. Simmer for 10 minutes then add the potatoes and soup celery. Simmer until peas and potatoes are cooked. Shred the meat from the ham hock and add to the soup with the ...