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Steamed salmon with Thai corn puree

Corn recipes

Steamed salmon with Thai corn puree

5 to 10 minutes

Salmon fish cakes with crushed avocado

Fish recipes

Salmon fish cakes with crushed avocado

Lamb shanks in patterned phyllo blankets

Slow roast

Lamb shanks in patterned phyllo blankets

2 hours 15 minutes

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Marsala-poached pears with chocolate dippers

10 to 15 minute

Baked creamy tomato with dunking toasts

Baked creamy tomato with dunking toasts

20 minutes

Pork or lamb bangers and mash

Sausage recipes

Pork or lamb bangers and mash

30 minutes

Sticky rice with sweet soya pork

Sticky rice with sweet soya pork

Orange ginger fizz

Brunch recipes

Orange ginger fizz

30 minutes

Caramelised figs with vanilla sponge

Warm beetroot and mozzarella salad

Warm beetroot and mozzarella salad

40 minutes

Parmesan chicken

Parmesan chicken

Snert (Dutch pea soup)

Soup recipes

Snert (Dutch pea soup)

3 hours

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Snert (Dutch pea soup)

Serves 6

Difficulty Easy

Prep Time 15 minutes, plus 12 hours’ soaking time

Cooking Time 3 hours

Ingredients

2 cups split green peas
1 pig’s trotter (or eisbein)
200 g bacon, cut into squares
400 g potatoes, sliced
1 t salt
1 stalk celery, diced
1 bunch celery greens
2 leeks, sliced
4 frankfurters (or 1 Dutch sausage)
2 onions, sliced

Method

Wash the peas, then place them in a large saucepan and cover with 2 litres water. Soak for 12 hours, then boil gently over a medium heat for at least 2 hours.

Add the trotter or eisbein and bacon and cook for another hour.

Add the potatoes, salt, celery stalk and leaves and leeks and cook until the vegetables are tender and the soup thick.

Add the Frankfurters or Dutch sausage during the last 10 minutes of cooking.

Cook’s note: The longer the soup simmers, the better the taste – three hours is the traditional cooking time, but it tastes even better when eaten the following day.