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Slow Food Ark of Taste is not just about gathering data of heritage foods and displaying them on the book shelf, but it is about reviving foods, growing, making and enjoying them at the dining table again. Wendy Barrie, Scotland’s Leader for Slow Food Ark of Taste says “The Ark of Taste was created by Slow Food to catalogue the existence of endangered foods and associated food culture lest they are lost or forgotten forever. As industrial farming methods and food processing continue to diminish our biodiversity, these fragile foods are recognised and boarded on the Ark, a record of our food heritage and a saving of old breeds, varietals and seeds.”
Our Chef Alliance member Neil Forbes has shared a delicious recipe: Peasemeal and Hamp Soup. Sure, it is summer, but here in Scotland, there are enough cool days to enjoy a hot bowl of soup.
Neil Forbes – Cafe St Honoré
Peasemeal and Ham Soup
4 portions
4 tablespoons peasemeal
500ml hot stock or water (ham stock is good)
A knob of butter
A handful of leftover gammon or ham (or cook a ham hock and flake the meat off – after braising for 3 hours in just water, retain the stock for the soup)
Salt and pepper
A large pinch of curly parsley, roughly chopped
Boil the stock or water and season with salt and pepper. Add the butter.
Next, add the peasemeal flour to the hot liquid and whisk vigorously for a few minutes. Check the seasoning and add more butter if required.
Let it bubble for a minute then pour into warm bowls. If it seems too thick, just add a little more liquid.
Crumble on the ham, gammon or hock and garnish with the chopped parsley. Serve steaming hot.
Tempted to make this recipe? Find out here where to find Ark of Taste Peasemeal.
