The day preceding you cook this formula, douse the ham hawks in a pot of chilly water overnight.
The following day, deplete the hawks, refill the pot with crisp cool water and convey to the bubble. Dispose of the salty water, wash the hawks, and rehash yet again.
Trim and finely cut the leeks, celery and carrots in your sustenance processor or utilizing a mandolin (utilize the protect!).
Add the veg to a meal skillet with a drag of oil, a squeeze of ocean salt and dark pepper, and the inlet clears out. Sweat over a medium warmth for 15 minutes, or until the point when the veg are delicate yet not shaded, blending once in a while.
Include the depleted ham hawks, pearl grain and chicken stock. Convey to the bubble at that point cook, with the cover on, finished a medium-low warmth for 3 hours, or until the point that the meat is extremely delicate. Keep an eye on it once in a while, and top up with more hot stock or water on the off chance that it gets excessively dry.
Utilizing tongs, exchange the ham hawks to a perfect board and deliberately expel all the fat and bones. Shred the meat at that point return it to the soup. Turn the warmth up and include the peas.
When they’re delicate, pick, finely slash and blend in the parsley alongside the mint sauce. Present with bread and English mustard.
3 higher-welfare ham hocks (roughly 2.3kg in total)
1 stick of celery
2 fresh bay leaves
100 g pearl barley
1 litre organic chicken stock
400 g frozen peas
½ a bunch of fresh curly parsley
1 heaped tablespoon mint sauce