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Every winter, our classic pea soup recipe rockets to the top of our most-searched list, satisfying the craving for a warm bowl of comfort. Here we’ve tarted it up a bit and added some fresh peas (okay, fresh-frozen), for their vibrant colour and sweet flavour. The pork hocks aslo give the soup a gelatinous texture and a moreish smokiness – keep the pieces chunky for added texture. The cooking time for this split pea and ham soup may be longer than that of a quick and easy midweek…
