1Firstly put a medium sized stock pot on a high heat with the olive oil. Chop the onions roughly and brown. Then Peel and roughly chop the carrots, swede and potatoes.
2Place the half gammon joint into the pot with the carrots swede, potatoes and the split peas. Then crumble in the two stock cubes Into the pot and fill the pot with boiling water.
3Then turn the hob down to a low setting and just let the broth bubble up for around 3.5 hours. Pop back and give it a stir every half an hour or so and once the meat has softened break it up with a wooden spoon.
4Once the broth is ready it should be thick and all the split peas should have dispersed. Serve with warm fresh crusty bread :)
At Kato in Los Angeles, Best New Chef Jonathan Yao’s modern takes on Taiwanese dishes include this delicate Steamed Fish with Soy Broth, which balances aromatics like ginger and scallion with the seafood’s mellow sweetness.