So more food. Pea and ham soup. A winter staple here but I've only started making it a few years ago. A smoked ham hock, carrot, onion, garlic, pepper and water. I put it in the pressure cooker for about 1 hour and then took all the meat off the bones and put in one pack (250 grams) of dried split green peas and slowly simmered until the peas softened. If it gets too thick I just add a bit more water. I don't like soups too thick. I put the meat back in the pot and then eat. Some nice toasted seedy sourdough bread and it's perfect. It freezes well too. Yummy for cold nights.