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Tamworth ham broth

Gary Rhodes from Gary Rhodes' Local Food Heroes
Gary Rhodes makes a comforting broth with two types of Tamworth dry-cured ham and cannellini beans

Tamworth ham broth

Method

1. Heat the oil in a large saucepan over a medium-low heat and gently fry the onions until softened, but not coloured.

2. Add the leek, celery and carrots to the pan and fry for a further 5-8 minutes until the vegetables have also softened.

3. Add the chopped ham and pour the stock in. Simmer for a few minutes to warm the ham through.

4. Stir in the beans and peas and warm through for a further five minutes.

5. To serve, sprinkle with the mixed chopped herbs.

Made with produce from Pheasant's Hill Farm Shop - finalists of the Local Food Hero Awards 2007.

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Serves: 4

Prep: 20 min
Cook: 20 min

Ingredients
1 tbsp vegetable oil
1 onion, sliced
1 leek, sliced
2 sticks Celery, sliced
2 Carrots, sliced
225g cooked oak-smoked free-range Tamworth dry-cured ham, roughly chopped
225g cooked unsmoked free-range Tamworth dry-cured ham, roughly chopped
450ml ham stock
1 x 400g can cannellini beans, drained
50-75g frozen peas
2 tbsp chopped flat leaf parsley and Chives