A tasty soup that will keep you warm on a cold night

To make the stock
Roughly chop the onion, celery, carrot and garlic and mix with the rest of the ingredients in a deep pot. Bring quickly to the boil over a high heat. Once boiled, skim any foamy bits or fat off the surface and reduce the heat to a medium low.

Simmer slowly for 2 hours, skimming every 20-30 minutes. Strain into another pot and reduce over high heat till 3L is remaining. Set aside till you need it.

For the soup
Slice the ham into 1cm slices and tear them into smaller pieces with your fingers. Heat the oil over medium high heat in a deep pot. Lightly fry the ham in 3 batches till just starting to brown.

After frying, place each batch in a bowl for later use. Using the same pot over a medium low heat, sauté the onion, celery, garlic and bacon for 7-10 minuets until just starting to brown.

Add the fennel seeds and black pepper and sauté for a further 5 minuets. Add the wine and reduce over a medium low heat until there is none left. Add the ham and pour in the stock.

Turn the heat up to medium and bring to the boil. Skim any foam or fat from the surface and simmer for 1 ½ hour. While this is happening, bring a medium sized pot of water to the boil.

When the soup is almost ready, plunge the peas into the boiling water for 2 minuets. Strain the peas and bash 2/3 of them up in a mortar and pestle until smooth.

Just before serving, mix all the peas into the soup and season with good flaky salt. For serving, mix the lemon juice, mint and mascarpone together and plop a dollop on each bowl soup.

For the stock

• 1 onion
• 2 sticks celery
• 1 carrot
• 1 bulb garlic
• 1 fresh bay leaf
• 10 stems thyme
• 1 star anise
• 1kg pork belly ribs, or any pork bones that you can find
• 5L water
  
  For the soup
• 500g good quality, whole leg ham
• 50ml regular olive oil
• 2 onions, finely diced
• 3 sticks celery, finely diced
• 3 cloves garlic, finely chopped
• 150g bacon, diced
• 1 tsp fennel seeds
• 1 tsp cracked black pepper
• 150ml white wine, lightly wooded chardonnay is good
• 3L pork stock
• 500g freshly podded peas
• Juice of half a lemon
• 1 tsp chopped mint
• 250ml mascarpone