I have been making this dish since I was a child, except that I used white rice instead of brown. If you would like to know ...

Add 900g of the peas (reserve the remaining 100g for ... Put the ham hocks in a large pot and cover with cold water. Bring to a boil until you see white scum float to the top, then strain.

Heat the butter in a large pan over a low heat. Add the onion and mint and cook for about five minutes. Stir in the peas and stock and bring to a boil. Simmer, uncovered, for 10 minutes or until ...