This is an Inheritance Recipe from Valerie’s mum. Traditionally it would have been made as a by product of boiled ham hock. The ham hock would have been served with boiled potatoes and the cooking liquor would have been used to make yellow split-pea soup. This version of the North-East staple uses grated carrot and onion. I improvised with bacon and chicken stock. Some of the Ham hock would have been added back to the soup.
