Ham is a popular choice of meat at Christmas time and, if like me, you always have plenty of leftovers there’s some great alternatives to boring butties. Use it to create Eggs Benedict on Boxing Day morning or whip up a turkey and ham pie if you’re in need for some post-Christmas comfort food.

However, one of my favourite winter dishes is this pea and ham soup which is a lovely nourishing and hearty meal.

When it comes to vegetables I always advocate that fresh is best, however, in a few instances frozen products can be a good option.

Frozen peas always taste just as good as fresh and are available all year round making them ideal if you need to rustle up a meal quickly with limited fresh ingredients. And who doesn’t have a bag of frozen peas in the freezer?

So with that in mind today’s recipe makes use of a frozen product: the good old petit pois or garden pea. Frozen peas are perfect for making this classic pea and ham soup, the sweetness of the petit pois combining beautifully with the saltiness of the ham.

This hearty and comforting winter dish is tasty as well as nutritious and serves as a substantial mid-week meal for your family. I like to enjoy mine with a chunk of crusty bread and butter and a swirl of crème fraiche.

If you are using leftovers to create this soup, simply keep the original cooking liquor from your ham joint and refrigerate until needed. You will need approx. 250g of meat for the dish.

Pea & Ham Soup

(serves 4)

1 ham shank (approx. 1kg) OR approx. 250g cooked ham plus cooking stock

6 pints cold water

1 large onion

2 sticks celery

1 leek

600g frozen garden peas or petit pois

1 bay leaf

25g butter

Crème fraiche to serve (optional)

Place the ham shank in a deep pan and cover with the cold water. Add half of the onion and the bay leaf and bring to the boil before simmering for 90 minutes. Keep an eye on the level of water and if it drops too much, top up if necessary so that the meat is always covered.

Once cooked, remove the shank and allow to cool. Strain the liquid and discard the bay leaf and onion to result in a smooth clear stock.

Finely dice the celery and remaining onion and slice the leek. Heat the butter in a pan and sweat the vegetables over a gentle heat for five minutes.

Add the peas and cover with ham stock. Bring back to the boil and simmer gently for five minutes.

Remove from the heat allow to cool slightly before blending to a smooth soup consistency.

Meanwhile strip the meat from the shank and chop into small pieces. Add to the soup and return to the heat for a few minutes to warm everything through before serving immediately.

Finish with a swirl of cream or crème fraiche if desired.