Ham Hock Minestrone with Sardine Toast

1. Combine ham hock, water, 2 sprigs rosemary, garlic, and any off cuts from the carrot, celery and leek into a large pot. Simmer gently, covered, for 2 hours or until ham hock is tender and ham can easily be picked off.
2. When the ham hock is nearly cooked, heat olive oil in a second large pan and add carrot, celery, leek and swede.
3. Cook over medium heat, stirring occasionally, until vegetables have softened. Add the split peas.
4. Pour in the ham hock stock and gently simmer until vegetables and split peas are tender, around 20-25 minutes.
5. Add the pasta and cook for a further five minutes or until tender. Stir in kale. Pick meat from ham hock and stir into soup. Remove from heat.

1. To make the sardine toasts, heat olive oil in a frying pan over high heat, then cook the baguette slices and sardines for 30 seconds each side. Arrange on a serving plate and spoon over chilli oil if using.
2. Ladle soup into serving bowls and serve with the sardine toast.

Cooking Tip: Ham hock is a secret weapon in your kitchen! The ham itself is a lovely addition to any soup, but the stock leftover from cooking it is liquid gold. Smoky and savoury; it’s a great match for any root vegetables you may wish to use in the soup.

Nutrition Tip: Sardines are a nutrition powerhouse. They’re a great source of omega-3 fats for heart health and brain function. They’re also high in protein as well as vitamin B12, essential for red blood cell production. Plus they’re so quick to cook, so add some to your basket next time you shop!